3 large carrots

2 parsnips

1 rutabaga

¼ cup olive oil

3 Tbs. lime juice

2 tsp. curry powder

6 Kaffir lime leaves, shredded

2 stems fresh curry leaves

6 scallions

3 Tbs. chopped cilantro

Salt and pepper

Cut all the veggies into batons (approx. ¼ in. wide by 2 ½ in.) and place them in a large roasting pan.  Drizzle the olive oil over the veggies and sprinkle half the lime juice, the curry powder, 1 ¼ tsp. of salt and a healthy dose of black pepper.  Mix well and roast at 475⁰ for 30 minutes turning the veggies once or twice during cooking.  Add the lime leaves, curry leaves, and scallions and roast for an additional 10 minutes.  Remove the veggies from the oven, sprinkle with the remaining lime juice and cilantro.  This dish can be served warm or at room temperature.  Adapted from Plenty More by Yotam Ottolenghi.