Family Food Magazine
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  • Curried Roast Vegetables


    Curried Roast Vegetables Recipe and image Udo’s Choice (

    A healthy alternative to frying or sautéing, oil free roasting is a wonderful way to cook a variety of vegetables. 

    Curried Roast Vegetables

    Serving Size: 4


    • 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


    1. Preheat oven to 375° F / 190° C / Gas Mark 5.
    2. Place all vegetables in a roasting pan or shallow casserole dish.
    3. Roast vegetables until soft and slightly browned along edges (approx 40 to 50 mins).
    4. To make curry dressing: Mix curry powder, Udo’s Oil, vinegar, sugar, garlic and salt.
    5. Remove vegetables from oven and toss with curry dressing.

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