How to make it

  • Preheat oven. Put the carrots and parsnips in a large roasting tin or on a large baking tray, drizzle with 1 tbsp oil and cook for 40 minutes.
  • Add the butternut squash, red onions, leeks and garlic to the roasting tin or baking trey. Season, then drizzle ove the remaining 2 tbsp olive oil.
  • Roast for 45 min until the root vegetables are tender and golden. Stir in curry paste and returne to the oven for 10 min to continue roasting, then serve. Enjoy!

Reviews & Comments 6

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    " It was excellent "
    jolielives ate it and said...
    Perfect for this time of year. Have Bookmarked & 5ved. Do this with Root Veggies, Onion & Garlic but honestly never thought of the curry. Yum.
    Thank you again.
    Jo & Lee
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  • ttaaccoo 15 years ago
    Ditto ditto ditto! I made some this evening with carrots potatoes and baby bok choy. Tossed the veggies in 2 T evoo and chopped fresh garlic and paprika. Turned out well!! will try yours next time. i love curry!! thanks! trish
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    " It was excellent "
    elgab89 ate it and said...
    Great recipe, Ana! Thank you for posting it!
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    " It was excellent "
    minitindel ate it and said...
    ANA ANA .........I LOVED GRILLED AND ROASTED VEGGIES GREAT FLAVORS HERE THANKS MY LITTLE ANGEL..KEEP UP THE GOOD WORK .TINK
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    " It was excellent "
    mystic_river1 ate it and said...
    Thanks ana..I love roasted veggies. So many different flavorings can be used. You have my 5.
    joymarie
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  • keni 15 years ago
    Sounds easy and delicious, Ana, thank you for the addition. :)
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