Curry Roasted Root Vegetables

Curry Roasted Root Vegetables

Curry Roasted Root Vegetables have become a favorite in my household in the fall and especially for Thanksgiving.

Every year I watch my family devour each and every morsel with amazement over the unique taste.

Roasting is a simple way to cook vegetables without much hassle.

You could also add cauliflower florets (delish) and substitute the butternut squash with sweet potato.

Make it easy on yourself and use packaged, frozen and chopped organic sweet potato or butternut squash.

I simply add the package to the bowl frozen and toss with the chopped vegetables.

Also, please note that not all curry powders are equal!  I’ve used them all and in my opinion, Simply Organic brand is by far the best.

Curry Roasted Root Vegetables

Curry Roasted Root Vegetables

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Course: dairyfree, Dinner, EasySideDishRecipes, glutenfree, Lunch, roastedvegetable, roasting, Side Dish, vegetarian
Cuisine: American
Keyword: beet, carrot, curry, parsnip
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 160kcal


  • 1 package Butternut Squash organic, frozen, chopped
  • 1 bunch Beets, medium (1 1/2 lbs) tops trimmed, peeled & chopped
  • 1 Yellow Onion medium, chopped
  • 2 Parsnips peeled & chopped
  • 1 head Garlic cloves separated & peeled
  • 2 tbsp Extra Virgin Olive Oil organic
  • 1 1/2 tsp Sea Salt
  • Black Pepper freshly ground
  • 1 1/2 tbsp Curry Powder
  • 2 Carrots, medium chopped


  • Place 1 or 2 baking sheets lined with parchment paper in the oven. Preheat oven to 400 degrees F. 
  • Chop all the vegetables into 1 1/2-inch pieces.  Cut the onion through the base core to keep some of the layers in chunky pieces.  In a large bowl, toss all the vegetables with the garlic, curry and sea salt.
  • Remove the baking sheet(s) from the oven and carefully add the vegetables.  Brush or drizzle with a extra olive oil and divide the veggies evenly, spreading them out to prevent them from steaming while roasting.  
  • Roast the vegetables until tender or golden brown, stirring occasionally, about 40 minutes to an hour.


Parsnips:  Some large parsnips have a pithy core, which should be trimmed before roasting.
Leftovers:  Keeps well in the fridge up to 3 days.  Reheat in a skillet or in the oven.
Even Cooking:  Chop the vegetables to be approximately the same size to ensure even cooking.
Did you know?  Curry powder has been shown to help improve bone health, prevent cardiovascular disease, relieve rheumatoid arthritis, reduce the risk of infections, support the immune system and reduces cognitive decline and risk of Alzheimer's disease!  Before using curry please consult your doctor if you are taking blood thinners or have gallstones.
Tried this recipe?Mention @HolisticThyroidCare or tag #HolisticThyroidCare!


Nutrition Facts
Curry Roasted Root Vegetables
Amount Per Serving (1 serving)
Calories 160 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 932mg41%
Potassium 502mg14%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 9g10%
Protein 2g4%
Vitamin A 5100IU102%
Vitamin C 14.9mg18%
Calcium 700mg70%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Curried Cauliflower