Roasted Root Vegetables with Indian Curry and Cilantro | Williams Sonoma

Ingredients

• 1 1/2 tsp. Madras curry powder
• 1/4 cup extra-virgin olive oil
• Generous pinch of sea salt
• Generous pinch of freshly ground pepper
• 5 carrots, about 1 lb. total, peeled and cut into 1-inch pieces
• 2 or 3 parsnips, about 1 lb. total, peeled and cut into 1-inch pieces
• 1 or 2 turnips, about 1 lb. total, peeled and cut into 1-inch pieces
• 1 large red onion, cut into 2-inch chunks
• 8 large garlic cloves
• 3 Tbs. coarsely chopped fresh cilantro