Curried roast cabbage and other veggies

So I had half a cabbage left from our CSA share, as well as lots of baby potatoes. There were some carrots in the fridge, and an onion. All these got cut up and put in a large glass baking dish, drizzled with butter and coconut oil, sprinkled with salt, pepper, and curry powder, and set to roast at 400 degrees. I wish I tracked how long it took — guessing 40-60 minutes. Every fifteen or twenty minutes I would check for desired tenderness and caramelization.


In more typical recipe form:

1 small or 1/2 large cabbage, cut into small wedges.
Two or three generous handfuls of baby potatoes, cut up.
Four or five carrots, peeled and cut up.
Half a large sweet onion, cut into wedges.

Ideally, you’d have balanced proportions of all the veggies, but it’s unnecessary to be precise. And of course you could include other veggies, or exclude some of these. Toss them into a large baking dish. Drizzle / sprinkle with:

4-5 T coconut oil
4-5 T melted butter
(no need to melt it ahead of time — lay the pats on top, stir in after a few minutes in the oven)
2-4 t mild curry powder
Salt and pepper to taste

Roast at 400 degrees for an estimated 40-60 minutes, stirring and checking for doneness every fifteen or twenty minutes.


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