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Name: Roasted Root Vegetables in Curry Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 cup peeled diced potatoes; 1 cup peeled diced rutabago; 1 cup peeled diced turnips; 1 cup peeled diced parsnips; 1 cup peeled diced carrots; 1/4 cup cooking fat; 1/2 cup curry sauce

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INGREDIENTS

1 cup peeled diced potatoes
1 cup peeled diced rutabago
1 cup peeled diced turnips
1 cup peeled diced parsnips
1 cup peeled diced carrots
1/4 cup cooking fat
1/2 cup curry sauce

INSTRUCTIONS

Preheat the oven to 400 degrees.

Line 2 baking sheets with parchment paper.

Melt the cooking fat (if necessary), combine with all the vegetables in a large mixing bowl, and toss or mix to thoroughly coat.

Spread the vegetables in one layer on the two baking sheets.

Do not crowd the vegetables as they'll steam instead of roasting.

Roast for 30 to 40 minutes, until the vegetables are lightly browned on the outside and fork-tender.

Transfer to a serving bowl and top with the curry sauce.

To make it a meal, you can add cooked sausage, chicken sausage, chicken, or sliced beef to the vegetable mixture just before serving.

Other vegetables, such as broccoli, brussels sprouts, or cauliflower also work well with the curry sauce.

NOTES

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Nutrition

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Serving Size: 1 Serving (32g)
Recipe Makes: 4 Servings

Calories: 130
Calories from Fat: 115 (88%)

Amt Per Serving		% DV

	Total Fat 12.8g	17 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.4g
Cholesterol 12.2mg		4 %
Sodium 0.9mg		0 %
Potassium 78.2mg		2 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.1g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 130

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