Oven Roasted Vegetables with Curry Dressing

Makes four 1-cup servings

A healthy alternative to frying or sautéing, oil-free roasting is a wonderful way to cook a variety of vegetables.

Ingredients:
1 cup acorn squash, cut into ½” pieces
1 cup turnips, cut into ½” pieces
½ cup parsnips, cut into ½” pieces
1 cup onions, cut into ½” pieces
1 cup carrots, cut into ½” pieces

Curry Dressing:
2 tsp. curry powder
¼ cup Udo’s Oil Blend
1 tbsp. vinegar
½ tbsp. sugar
1 clove garlic, minced
¼ tsp. salt
Salt & pepper to taste

Instructions:
1. Preheat oven to 375 °F.
2. Place all vegetables in a roasting pan or shallow casserole dish.
3. Roast vegetables until soft and slightly browned along the edges (approx. 40 to 50 minutes).
4. To make curry dressing: mix curry powder, Udo’s Oil Blend, vinegar, sugar, garlic, and salt.
5. Remove vegetables from oven and toss with curry dressing.