Curried Roast Vegetables

INGREDIENTS
 

  • 100g Butternut squash, cut into 1/2” pieces
  • 150g Turnips, cut into 1/2” pieces
  • 75g Parsnips, cut into 1/2” pieces
  • 175g Onions, cut into 1/2” pieces
  • 150g Carrots, cut into 1/2” pieces
  • 2 tsp Curry powder
  • 60ml Udo’s Choice Ultimate Oil Blend
  • 1 Tbsp Vinegar
  • 1/2 Tbsp Sugar
  • 1 clove Garlic, minced
  • 1/4 tsp Sea salt
  • Salt and pepper to taste


Serves 4

METHOD

Preheat oven to 375° F / 190° C / Gas Mark 5. Place all vegetables in a roasting pan or shallow casserole dish. Roast vegetables until soft and slightly browned along edges (approx. 40 to 50 mins).

To make curry dressing: Mix curry powder, Udo’s Oil, vinegar, sugar, garlic and salt. Remove vegetables from oven and toss with curry dressing.

 

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