Curry roasted carrots and fingerling potatoes
Prep: 20 minutes Cook: 35 minutes
Makes 4 to 6 servings
This is also good with skinny sticks of peeled parsnips instead of carrots.
1⁄4 2 tablespoons ketchup 11⁄2 teaspoons curry powder 1 teaspoon hot red pepper sauce 1⁄2 1⁄2
cup olive oil teaspoon ground cumin teaspoon salt
1 pound fingerling potatoes, preferably multicolored, halved lengthwise
1 pound slender orange or multicolored carrots, ends trimmed, peeled, halved crosswise
1 large sweet onion, ends trimmed, halved cut into 1⁄2-inch thick wedges
1 can (14.5 ounces) black beans or chickpeas, drained 3 tablespoons chopped fresh herbs, such as chives and cilantro
Heat oven to 400 degrees Fahrenheit. Lightly oil a large rimmed baking sheet.
Mix 1⁄4 cup oil, 2 tablespoons ketchup, 11⁄2 teaspoons curry powder, 1 teaspoon hot sauce, 1⁄2 teaspoon cumin and 1⁄2 teaspoon salt in the bottom of a large bowl.
Add 1 pound halved fingerling potatoes, 1 pound trimmed, peeled, halved carrots, 1 large cut onion and 1 can beans. Toss to coat well with the sauce.
Scrape mixture out onto prepared baking sheet. Bake, stirring once or twice, until potatoes and carrots are fork-tender, about 35 minutes.
Sprinkle with chopped herbs. Serve hot or at room temperature.