Curry-Roasted Root Vegetables with Marinara and Ghee
This colorful, delicious recipe uses a variety of naturally sweet root vegetables seasoned with ghee, curry, cayenne and a favorite marinara sauce. The vegetables are roasted in a hot oven to golden perfection and topped off with a sprinkle of parsley for the final touch. Vegetables we used include onions, carrots, rutabaga, golden beets and daikon radish. Add spices and parsley to personal taste.
Servings
4people
Servings
4people
Ingredients
  • 4cups (500g) various root vegetablescarrots, onions, beets, turnips, rutabaga, onion, etc., sliced as desired
  • 2 Tbsp (30g) melted ghee
  • curry powder
  • Himalayan pink salt
  • black pepper
  • cayenne pepper
  • 2-3Tbsp (35-55g) marinara saucehomemade or store-bought
  • parsleyas desired, chopped
Instructions
  1. Preheat oven to 425 degree F.
  2. Toss vegetables with melted ghee, all of the spices and the marinara sauce.
  3. Transfer to a baking pan. Cover and roast for 15-20 minutes. Remove cover and continue roasting until vegetables are tender and slightly browned in places.
  4. Garnish with parsley