Name: Curry Roasted Winter Vegetables
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 cups fresh pumpkin (diced in 1 1/2" pieces); 1 cup turnips (cut in 1" pieces); 4 parsnips (cut in 1/2" 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 1/2 teaspoons salt ((add additional to taste))

Pin434

Share2

Yum58

Tweet146

640 Shares

This post may contain affiliate links. Please read my disclosure.

Jump to Recipe

Sweet, hearty, and comforting Roasted Winter Vegetables are mixed with Indian curry seasoning for a blast of heat and and absolutely amazing flavor! The sweetness of the caramelized vegetables with the heat from the curry makes these roasted root vegetables absolutely incredible!

I don't know about you guys, but I'm always thinking of interesting ways I can cook up some veggies. And roasting veggies always gives them that incredible sweet caramelization on the outside, like when we make these baked parsnip fries.

With it being winter, I like to stick with roasting winter vegetables (or root vegetables) as opposed to our spring favorites to keep us in that warm, curled up in a blanket mood.

Think veggies like pumpkin (so good in this curry pumpkin soup), butternut squash (cinnamon roasted butternut squash is delicious), turnips, parsnips, cauliflower (parmesan roasted cauliflower is SO GOOD), etc. etc.

You can really use any winter or root vegetable you'd like for this recipe. I chose a few of my favorite for this recipe, but use what you like!

Tender, creamy insides, sweet caramelized outsides, just a hint of curry and bite from the ginger....these roasted winter vegetables are SO incredible.

And the smell....oh that delicious smell of sweet veggies roasted with coconut oil and curry...I am in love with the smell. It's like total comfort while they're roasting.

The Ingredients

Like I said, any winter or root vegetables will work for this recipe. Really. Any. Personally, I like pumpkin, butternut squash, turnips, cauliflower, and parsnips.

The vegetables should be cut in 1-1 ½" pieces in general.

If you use parsnips, I recommended cutting them into smaller pieces than the rest of the vegetables as they take longer to soften and caramelize. Butternut squash and pumpkin can be cut in slightly larger chunks as it will caramelize faster than other vegetables.

Garam masala is a seasoning commonly used in Indian that includes toasted spices such as coriander, cumin, cardamom, cloves and nutmeg. It's a touch sweet with a bit of a smoky flavor. If you've never had, but some, experiment. You're going to love it!

Curry powder is a somewhat generic term as there are tons of "curry powders." That said, most American grocery stores carry this generic curry powder, and I've included a link to the one I use in this recipe.

I use a ginger paste for convenience, but fresh, grated ginger would also work great.

The full list of ingredients is found in the recipe card at the bottom of the post.

Step By Step Instructions

The best part about roasted winter vegetables is how easy they are. Most of the cook time is for roasting so you don't need to do anything but kick back and relax.

NOTE: any winter veggies can be used here. You want about 6-7 cups of fresh chopped veggies.

Also, be sure to save your vegetable scraps - they are perfect to use in making stocks. Place them in a freezer bag and store in the freezer for up to 6 months.

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 them for 20 minutes, remove from oven and set aside to cool for just a couple minutes.

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.

They should be browned and caramelized. Serve immediately.

Expert Tips

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.

Did you make these Roasted Winter Vegetables? Rate the recipe and leave a comment to let me know how they turned out!

Easy Curry Roasted Winter Vegetables

The Ingredients

Step By Step Instructions

Expert Tips

Curry Roasted Winter Vegetables

Ingredients

Instructions

Expert Tips:

Nutrition

More Side Dish Recipes

Leave a Reply Cancel reply

The Ingredients

Step By Step Instructions

Expert Tips

Curry Roasted Winter Vegetables

Ingredients

Instructions

Expert Tips:

Nutrition

More Side Dish Recipes

Reader Interactions

Comments

Leave a Reply Cancel reply