Karen’s Curried Veg

Once, when Sarah was about 12 and licking a beater after we had made some icing, she observed how amazing it was that the combination of a few ordinary ingredients — butter, confectioners sugar, vanilla, a little milk — could so quickly transform into such a magically  delicious creation. I had a similar thought last night, after chopping up some celery, carrots and an onion, tossing in some olive oil, salt, pepper and curry powder, roasting on 400 for a bit and then drizzling with agave nectar. Not only did the surprising mix of flavors far exceed expectations for celery and carrots, the fresh color combination made me want to repaint the kitchen. 


  • 1 cup celery — thinly sliced at an angle
  • 1 cup carrots — thinly sliced at an angle
  • 1 medium onion, thinly sliced, leaving rings intact
  • 1 Tbsp. olive oil
  • 1 tsp. Kosher sale
  • 1/2 tsp. black pepper
  • 1 tsp. curry powder
  • 2 tsp. agave nectar


  1. Preheat oven to 400 degrees.
  2. Combine chopped celery, carrots and onion in a baking dish and toss with olive oil and spices.
  3. Roast at 400 degrees for 20 minutes, tossing vegetables in the pan after the first 10 minutes.
  4. Remove from oven and drizzle with agave nectar.
  5. Serve hot.


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