Curried Parsnips and Carrots

• Recipe by Maria Helm Sinskey

For this extremely simple dish, Sinskey tosses sweet roasted carrots and parsnips with a subtly spicy curry vinaigrette.

Ingredients

1. 3 pounds slender carrots, halved lengthwise and cut into 2-inch pieces
2. 2 pounds slender parsnips, halved lengthwise and cut into 2-inch pieces
3. 1/2 cup extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1/2 cup pine nuts
6. 3 tablespoons Banyuls vinegar or red wine vinegar
7. 2 teaspoons Madras curry powder
8. 1/4 cup dried currants
9. 2 tablespoons chopped flat-leaf parsley

Directions

1. Preheat the oven to 375°. In a large roasting pan, toss the carrots and parsnips with 1/4 cup of the oil and season with salt and pepper. Roast for 45 minutes, stirring a few times, until tender and lightly caramelized in spots. Remove from the oven. Spread the pine nuts in a pie plate and toast for 5 minutes, or until golden.
2. In a bowl, whisk the vinegar and curry powder; whisk in the remaining 1/4 cup of oil. Add the roasted vegetables, pine nuts, currants and parsley; season with salt and pepper and toss well. Serve warm.

Make Ahead

The recipe can be prepared through Step 1 one day ahead; refrigerate the vegetables and store the pine nuts at room temperature.