Curry Roasted Winter Vegetables and Apples

Winter is a great time for roasted vegetables. It’s nice to turn on the oven on a chilly day, and the vegetables that are in season in the winter are very amenable to roasting. Carrots, turnips, sweet potatoes and other winter vegetables become yet sweeter when roasted.  Now, I confess that I created this recipe to deal with my all too frequent circumstance of aging produce. The potatoes were beginning to evidence little sprouts, the apples had gone beyond crispy, and the sweet potato was beginning to show signs of middle age.  So here is a recipe to make whether you want to use up vegetables or just make something hearty for a winter meal.  You can use any combination of vegetables that will stand up to roasting.  I used carrots, turnips, sweet potato, yellow potato, and cauliflower, but you could also use parsnips, Brussels sprouts, rutabagas, or even small onions.

Curry Roasted Winter Vegetables and Apples

10 cups of assorted winter vegetables, peeled as needed, and cut into 2 inch pieces
3 medium apples, peeled, cored, quartered and sliced into 1 inch pieces
2 Tablespoons brown sugar
1 Tablespoon canola oil
1 teaspoon black mustard seed (now often available in regular grocery stores)
1 teaspoon cumin seeds
1 teaspoon garam masala, homemade or purchased
½ cup of hot water

Preheat oven to 425 degrees. Coat a large roasting pan with cooking spray. Put the cut up vegetables and apples into the pan. Sprinkle with 2 tablespoons of brown sugar.  Heat the oil in a small frying pan over medium high heat. Add the mustard and cumin seeds. Listen for the mustard seeds to begin to pop, then add the garam masala, stirring for one minute until the mixture is fragrant.  Watch the mixture carefully so it doesn’t burn.  Remove from heat.  Pour the spice mixture over the vegetables, tossing to combine and coat the vegetables thoroughly.  Bake for 50 minutes, or until the vegetables are tender.  Remove from the oven.  Immediately pour ½ cup of hot water into the pan and stir the vegetables, scraping up the caramelized browned bits on the bottom of the pan and mixing them with the vegetables.  It is important to do this last step when the vegetables are right out of the oven, so that the water will steam and lift the browned bits off the pan.  This makes 4 very large servings at 4 grams/serving, or 6 side dish servings at just under 3 grams/serving.

curried-vegies

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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