Oven Roasted Vegetables with Curry Dressing
Makes four 1-cup servings
A healthy alternative to frying or sautéing, oil-free roasting is a wonderful way to cook a variety of vegetables.
1 cup acorn squash, cut into ½”
pieces 1 cup turnips, cut into ½” pieces
½ cup parsnips, cut into ½” pieces
1 cup onions, cut into ½” pieces
1 cup carrots, cut into ½” pieces
2 tsp. curry powder
¼ cup Udo’s Oil Blend
1 tbsp. vinegar
½ tbsp. sugar
1 clove garlic, minced
¼ tsp. salt Salt & pepper to taste
- Preheat oven to 375 °F.
- Place all vegetables in a roasting pan or shallow casserole dish.
- Roast vegetables until soft and slightly browned along the edges (approx. 40 to 50 minutes).
- To make curry dressing: mix curry powder, Udo’s Oil Blend, vinegar, sugar, garlic, and salt.
- Remove vegetables from oven and toss with curry dressing.