Curry And Brown Sugar Roasted Carrots, Onions and Parsnips

This is a jazzed up update on a previous post.  A little twist on a crowd favorite especially for the holidays

Ingredients

Serves 6-8 – as a side

1 pound bag of baby cut peeled carrots

4 medium parsnips  (peeled)

2 medium sweet Vidalia onions

1-tablespoon curry powder

1-tablespoon brown sugar (I prefer dark)

Kosher salt

Canola oil

Preheat oven to 425°F.  Peel parsnips and cut into pieces that are slightly larger than the carrots (the parsnips tend to shrink, burn and shrivel if they are the same size as the carrots) Peel and cut the onions into 1/8’s.  Mix curry and sugar in a small bowl using a fork to blend together.   In a large roasting pan, add all the vegetables. Drizzle oil over sprinkle with curry and sugar.  Using your hands toss to coat the vegetables.  Roast for 45 minutes or until the carrots are fork tender and all the vegetables are caramelizing.  Stir halfway through roasting to loosen and rearrange vegetables, making sure everything browns evenly.

It’s All Delicious Notes:  This was a great side with the beef Wellington and will be part of the Christmas Eve Grinch Feast here!