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.

Ingredients:

• 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

Curry Dressing:

• 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

Instructions:

1. Preheat oven to 375 °F.
2. Place all vegetables in a roasting pan or shallow casserole dish.
3. Roast vegetables until soft and slightly browned along the edges (approx. 40 to 50 minutes).
4. To make curry dressing: mix curry powder, Udo’s Oil Blend, vinegar, sugar, garlic, and salt.
5. Remove vegetables from oven and toss with curry dressing.