Curry Roasted Vegetables - cooking recipe

Ingredients

3 medium parsnips
3 medium carrots
1 large turnip
1 medium sweet potato
3 tablespoons vegetable oil
2 tablespoons curry paste
1 tablespoon grated gingerroot
salt and pepper

Preparation

Peel all vegetables and cut into sticks app. 1/2 inch thick by 2-3 inches long.
Combine oil, curry paste and ginger. Add vegetables and mix together. Season with salt and pepper.
Place vegetables on a baking sheet, in a single layer. Bake at 400 F, stirring once or twice, for 30-35 minutes or until vegetables are browned and cooked through.