Curried Root Vegetables

An excellent base for the Roasted Veggie Sandwich or as a side dish.

SERVINGS: 4-6

INGREDIENTS

• 2 pounds rutabagas, beets, turnips, kohlrabi, or a mix
• 1½ tablespoons olive oil
• 1 tablespoon curry powder or garam masala
• 1½ teaspoons salt
• 1½ teaspoons black pepper

Preheat the oven to 375°F. Line a baking sheet with parchment paper. Peel vegetables and slice into ⅛-inch thick pieces. Toss with oil, spice mix, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet. Roast 30–45 minutes, until tender and lightly crisped at the edges.

Stovetop option: Sauté in batches. Cover and cook 5 minutes on low, uncover, flip, and cook 5 minutes more over medium heat.

Storage in the refrigerator for up to 1 week.

THANK YOU TO OUR SPONSOR, ARIZONA COMPLETE HEALTH, FOR THIS FRESH AND HEALTHY RECIPE