ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Root Vegetables

Prep time 15 mins
Cook time 20 mins
Yield 4 servings (serving size: 1 cup)

Ingredients

  • 1 large rutabaga, peeled and cut into 2-inch pieces (about 1 1/2 cups)
  • 2 large carrots, peeled and cut into 2- inch pieces (about 1 cup)
  • 1 large turnip, peeled and coarsely chopped (about 1 cup)
  • 1/2 teaspoon salt, divided
  • 2 teaspoons olive oil
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground turmeric
  • 2 garlic cloves, minced
  • 1/4 cup slivered almonds, toasted and finely chopped
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 126
  • fat 6.0 g
  • satfat 0.6 g
  • protein 3.7 g
  • carbohydrate 16.4 g
  • cholesterol 0 mg
  • iron 1.2 mg
  • sodium 387 mg
  • caloriesfromfat 40 %
  • fiber 5.1 g
  • calcium 88 mg

How to Make It

  1. Arrange rutabaga, carrot, and turnip in a vegetable steamer. Steam, covered, 18 to 20 minutes or until vegetables are tender but still firm. Drain vegetables and transfer to a bowl. Add 1/4 teaspoon salt.

  2. Heat oil in a large saucepan over medium heat. Add curry powder and next 4 ingredients; cook 1 minute, stirring constantly. Return vegetables to pan and add almonds; toss gently. Cook 1 to 2 minutes or until thoroughly heated. Add remaining salt and pepper, and sprinkle with parsley.

Oxmoor House Healthy Eating Collection