Roasted Root Vegetables with Indian Curry and Cilantro

Toasting curry powder and then mixing it with oil intensifies its multilayered taste. It contrasts nicely with earthy root vegetables, which are roasted in a hot oven to coax out their natural sweetness. A sprinkle of bright-tasting cilantro lends a refreshing component to the dish.
Average Customer Rating:
4 out of 5
4
 out of 
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(1 Review) 1
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Customer Reviews for Roasted Root Vegetables with Indian Curry and Cilantro
Review 1 for Roasted Root Vegetables with Indian Curry and Cilantro
4 out of 5
4 out of 5
LittleMiss3204
May 10, 2014
Would You Recommend? Yes
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Great with stuffed cornish game hen
May 10, 2014
I would highly recommend purchasing the root vegetables ~ 1 week in advance to let them sweeten in the fridge. I decreased the olive oil to 2 tablespoons and increased the curry powder to 2 teaspoons.
Pros: Yield, Good Value, Easy, Impressive, Will Make Again