A Rainy Fall Day Calls for Comfort Food …

Coming soon … Roasted Curried Vegetables … perfect for a cool, rainy day.



Later … Almost there …my home smells soo good right now … should be ready in about 30 minutes.







Roasted Curried Vegetables

These are so simple to make. Preheat your oven to 325 degrees. Clean and cut broccoli and cauliflower into evenly cut large bite-sized pieces; drain well. If you’re using whole broccoli and cauliflower, you can use the stems, too. Mini or fingerling potatoes are perfect for this, but you can also use large potatoes, cut into bite-sized pieces. You will want to cut the potatoes into smaller pieces than the broccoli and cauliflower, though, to ensure even roasting. Cut one onion (I prefer red) into about 1-inch cubes. Drizzle the vegetables with a good olive oil, then sprinkle generously with your favorite curry powder. Toss well to combine. Spread evenly on a baking pan. Do not crowd the vegetables – otherwise they’ll steam and not roast. Place the baking pan(s) in the middle of your preheated oven. If you’re using multiple baking pans, be sure to leave plenty of room between them and to rotate them (top to bottom) after about 30 minutes.

Depending on the size of your cuts, the vegetables will take about 60 to 90 minutes to roast.

Season to taste with salt and pepper.

Yams or sweet potatoes are a divine addition.

You may want to cook the potatoes or sweet potatoes separately. Sometimes they take longer to roast than the other vegetables.


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