Roasted Winter Vegetables with Curry and Thyme

If boiled vegetables arent your favorite, its time to try roasted vegetables. Roasting brings out their natural sweetness and makes them incredibly flavorful, and adding spices and herbs enhances their taste even more.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1.5 teaspoons Spices, curry powder

  • 0.75 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 50 ml Oil, olive

  • 4 pieces Carrot, fresh

  • 2 piece Parsley, fresh

  • 2 piece Turnip

  • 3 pieces Peach, fresh

  • 2 pod Garlic, fresh

  • pieces Thyme, fresh

Steps

  1. Preheat the oven to 220 degrees Celsius. Thoroughly clean and wash all the vegetables. Peel the turnip and rutabaga and cut them into larger pieces. Cut the carrots and parsnip in half lengthwise, then slice each half into pieces about 4 to 5 cm long. Press the garlic cloves with a knife, but do not peel them.

  2. Add the curry to a pan and toast it for 1 minute while stirring constantly to release its aromas. Transfer the toasted curry to a large bowl and mix it with salt, pepper, and olive oil. Then add the chopped vegetables, thyme sprigs, and garlic to the bowl and mix well to ensure all the vegetables are evenly seasoned.

  3. Spread the seasoned vegetables in a large baking dish. Roast them in the preheated oven for about 30 to 40 minutes, turning them once during cooking. When the vegetables are tender and nicely browned on top, remove the dish from the oven and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 41.96 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 8.67 g
    • Sugars: 4.34 g
  • Protein: 0.42 g
  • Fiber: 1.82 g

Advice

Instead of parsnip, you can use root celery or parsley root.