For this extremely simple dish, Maria Helm Sinskey tosses sweet roasted carrots and parsnips with a subtly spicy curry vinaigrette.
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3 pounds slender carrots, halved lengthwise and cut into 2-inch pieces
2 pounds slender parsnips, halved lengthwise and cut into 2-inch pieces
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup pine nuts
3 tablespoons Banyuls vinegar or red wine vinegar
2 teaspoons Madras curry powder
1/4 cup dried currants
2 tablespoons chopped flat-leaf parsley
How to Make It
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.
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.
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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