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.
Notes
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.