Fragrant with a gentle touch of curry spice, the real heat comes from a spell in a hot oven that draws out and intensifies all the natural vegetable sweetness. Serve with chopped parsley or coriander, and a wedge of lemon to provide a bright, fresh note just perfect for summertime festivities.
1/4-1/2 a cup of olive oil
1-2 teaspoons of your favourite curry powder
a generous pinch of salt and pepper
4 carrots (try a mix of white, orange and purple!), halved if very large
4 parsnips, halved or quartered if large
2 sweet potatoes, cut into thick wedges lengthways
1 large red onion, cut into chunky wedges
1 bulb of garlic, unpeeled but separated into cloves
1 tin of chickpeas, drained
1 lemon, cut into wedges, to serve
Fresh parsley or coriander, chopped, to serve
Preheat your oven to 230 degrees C. Pop two roasting dishes or trays in to heat up.
Mix the olive oil, curry powder, salt and pepper together in a large bowl. Add the vegetables and chickpeas, and stir gently to coat with the spiced oil.
Remove the hot trays from the oven and carefully pour the vegetables in. Spread them out evenly -- roast veggies need space to breathe, otherwise they'll go soggy rather than roast! Pop back into the oven.
Roast for 40-60 minutes, turning them once at the 20-minute mark, until the vegetables are golden and tender. Transfer to a serving dish, sprinkle with the chopped fresh herbs, garnish with lemon -- and serve!
Note: Roasting a whole bulb's worth of garlic cloves might seem mad -- but they mellow with cooking, and can be popped out of their skins and eaten whole with a tiny sprinkle of salt. Delish!
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