Curried Autumn Vegetables
It is Fall. Time for root vegetables. Here is a sheet pan recipe. Line the pan with foil or parchment for easy clean up. Feel free to toss in some sweet onion, potatoes and sweet potatoes You can substitute regular or golden raisins for the currants, if they are hard to come by.
2 tablespoons curry powder
6 tablespoons unsalted butter, melted
3 carrots, peeled
2 parsnips, peeled
2 medium turnips, peeled
3 cloves of garlic, sliced
1 shallot roughly chopped
¼ cup of dried currants
½ cup of 776 Greek Thyme Honey
¼ cup L’ Estornell Sherry Wine Vinegar Reserva
Roast the Vegetables.
Preheat oven to 400°F.
Put the rack in the bottom 1/3 of the oven. Line a sheet pan with foil or baking parchment. Stir the curry powder into the melted butter.
Cut all the root vegetables into 1 inch chunks. Toss them along with the garlic and shallot in a bowl with the melted butter to coat. Fold in currants. Blend the honey, vinegar and ¼ cup tepid water. Pour over the vegetables and coat well.
Arrange the vegetables on the sheet pan. Cover with foil. Roast covered for 30 minutes Remove the foil and roast and additional 30–40 minutes.