For this extremely simple dish, Maria Helm Sinskey tosses sweet roasted carrots and parsnips with a subtly spicy curry vinaigrette. More Healthy Vegetable Recipes

Maria Helm Sinskey
December 2006

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Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. In a large roasting pan, toss the carrots and parsnips with 1/4 cup of the oil and season with salt and pepper. Roast for 45 minutes, stirring a few times, until tender and lightly caramelized in spots. Remove from the oven. Spread the pine nuts in a pie plate and toast for 5 minutes, or until golden.

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  • In a bowl, whisk the vinegar and curry powder; whisk in the remaining 1/4 cup of oil. Add the roasted vegetables, pine nuts, currants and parsley; season with salt and pepper and toss well. Serve warm.

Make Ahead

The recipe can be prepared through Step 1 one day ahead; refrigerate the vegetables and store the pine nuts at room temperature.

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