Curried Parsnips and Carrots

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

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

slender carrots, slender parsnips, extravirgin olive oil, salt, pine nuts, banyuls vinegar, curry powder, currants, flatleaf

Taken from www.foodandwine.com/recipes/curried-parsnips-and-carrots (may not work)