Curried Autumn Vegetables



Time: 1 1/2 hours
  • Preheat oven to 400°F. Put the rack in the bottom 1/3 of the oven
  • Line a sheet pan with foil or baking parchment.
  • Stir the curry powder into the melted butter.
  • Cut all the root vegetables into 1-inch chunks. Toss them along with the garlic and shallot in a bowl with the melted butter to coat.
  • Fold in currants.
  • Blend the honey, vinegar and ¼ cup tepid water. Pour over the vegetables and coat well.
  • Arrange the vegetables on the sheet pan. Cover with foil. Roast covered for 30 minutes.
  • Remove the foil and roast an additional 30–40 minutes.
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