Parsnip Carrot Roasted Curried Veg - Test 1

https://www.foodandwine.com/recipes/curried-parsnips-and-carrots

1 - First go-round went well. I did not add the optional elements. In the original recipe, there are pine nuts which I omitted.

1 pound carrots, julienned and cut into 2-inch pieces

2 pounds parsnips, julienned and cut into 2-inch pieces

1/4 cup olive oil

Salt and freshly ground pepper

1 1/2 Tbsps red wine vinegar

2 tsps curry powder

Optional

2 Tbsps dried currants

1 Tbsp chopped flat-leaf parsley

1. Preheat the oven to 375°. Toss the carrots and parsnips with the oil and season with salt and pepper. Spread in a single layer on a wide cookies sheet.
2. Roast for 45 minutes, stirring a few times, until tender and lightly caramelized in spots. Remove from the oven. 
3. In a wide bowl whisk the vinegar and curry powder and toss with the roasted vegetables and optional currants and parsley. Adjust the seasoning. Serve warm.