Curry Roasted Winter Vegetables

a bowl of roasted chopped vegetables with a spoon

5 from 18 votes

Curry Roasted Winter Vegetables

Sweet, hearty, and comforting Roasted Winter Vegetables are mixed with Indian spiced curry seasoning for a blast of heat and and absolutely amazing flavor!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: Indian

Servings: servings

Calories: 211kcal

Author: Danielle Wolter

Ingredients

2 cups fresh pumpkin diced in 1 ½" pieces
1 cup turnips cut in 1" pieces
4 parsnips cut in ½" pieces
2 cups cauliflower cut in 2" pieces
1 onion roughly chopped
4 tablespoons coconut oil divided
1 tablespoon curry powder
1 tablespoon garam masala
2 teaspoons lemon juice
1 teaspoon ginger paste
1 ½ teaspoons salt (add additional to taste)

Instructions

Heat the oven to 425F degrees.
Coat the chopped veggies in 3 tablespoons of the coconut oil and place on a large (11 x 17") parchment paper lined baking sheet.
Roast for 20 minutes, remove from oven and set aside.
In the meantime, combine the remaining 1 tablespoon of coconut oil, curry powder, garam masala, lemon juice, ginger and salt in a bowl to make a sauce.
Coat the roasted veggies in the curry sauce mixture.
Place back in the oven and roast an additional 10-15 minutes, or until vegetables can be easily pierced with a fork.
Add additional salt to taste (if desired) and serve immediately.

Notes

Any winter veggies can be used here. You want about 6-7 cups of fresh chopped veggies.
Cut the parsnips and turnips in smaller pieces to ensure they brown evenly with the pumpkin, butternut squash and/or cauliflower.
To freeze roasted vegetables: Wrap the roasted veggies tightly in aluminum foil then place in a freezer bag. To reheat, roast them in a 425 degree oven (straight from frozen) for about 10 minutes, until thawed and warm. Note that frozen veggies will not be as firm or crisp as when they are freshly roasted.

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