Curried Cauliflower and Carrots

Ingredients

• 2  carrots peeled cut into 1-inch chunks
• 1 medium head cauliflower cut into florets
• 1 teaspoon cumin 
• 2 teaspoons curry powder 
• 1 tablespoon flat-leaf parsley fresh finely chopped
• 6 servings kosher salt and pepper freshly ground
• 0.3 cup olive oil plus more for topping
• 1  onion red cut into eighths

Equipment

• bowl
• baking sheet
• oven
• whisk
• aluminum foil

Directions

1. Preheat the oven to 425 degrees F.
2. Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
3. Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil.
4. Drizzle with the dressing and toss so it is thoroughly coated.
5. Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking.
6. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top.
7. Serve hot or at room temperature.