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

Method

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.