🫙 From the Spice Rack
Roasted Root Vegetable Salad
3 Parsnips (1 1/2 lb) 3 Carrots (3/4 lb) 3 Beets (3/4 lb) 1 Celery root (3/4 lb) 3 Onions (1 1/2 lbs), peeled 2 1/4 c Olive or salad oil 3/4 c Carrot juice 1 ts Ground curry powder...
maineasy
Ingredients8 items
Ingredients
- 3parsnips (1 1/2 lb)
- 3carrots (3/4 lb)
- 3beets (3/4 lb)
- 1celery root (3/4 lb)
- 3onions (1 1/2 lbs), peeled
- 21/4 c olive or salad oil
- 3/4cup carrot juice
- 1tsp ground curry powder
Directions
- 1
3 Parsnips (1 1/2 lb) 3 Carrots (3/4 lb) 3 Beets (3/4 lb) 1 Celery root (3/4 lb) 3 Onions (1 1/2 lbs), peeled 2 1/4 c Olive or salad oil 3/4
- 2
Cut any large pieces in half again lengthwise.) Cut beets, celery root, and onions into 11/2" thick wedges
- 3
Place all vegetables in a 11x17" roasting pan
- 4
Add 1/4 cup oil and mix well
- 5
Bake 400F oven until vegetables are well browned and tender when pierced, about 1 1/2 hrs
- 6
stir occasionally
- 7
Cool to room temp
- 8
If making ahead, cover and chill up to 1 day