Curry-Roasted Root Vegetables with Marinara and Ghee - Pure Indian Foods, The Ghee Spoon Blog
Enjoy recipes and articles about organic cooking, quality ingredients, grass-fed pastured organic ghee, herbs & spices.
Ingredients
- 4 cups (500g) various root vegetables (carrots, onions, beets, turnips, rutabaga, onion, etc., sliced as desired )
- 2 Tbsp (30g) melted ghee
- curry powder
- Himalayan pink salt
- black pepper
- cayenne pepper
- 2-3 Tbsp (35-55g) marinara sauce (homemade or store-bought)
- parsley (as desired, chopped)
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