Note: Cut recipe in half to use as a side dish.

4 cups of parsnips, peeled and chopped (remove vascular stele)
2 cups shredded carrots
1 very large yellow onion, chopped
2/3 cup of cooking oil
1 1/2 bricks of curry paste (crushed)
2 tsp ground ginger
1 tsp ground black pepper
1/2 tsp salt
6 cups of veggie broth
2 cups couscous

4 cup s of parsnips, peeled and chopped (remove vascular stele) 2 cup s shredded carrots 1 very large yellow onion, chopped 2/3 cup of cooking oil 1 1/2 bricks of curry paste (crushed) 2 tsp ground ginger 1 tsp ground black pepper 1/2 tsp salt 6 cup s of veggie broth 2 cup s couscous

1. Pre-heat the oven to 350 degrees.
2. Toss the veggies in deep casserole dish.
3. In a bowl, stir together the oil, curry paste, ginger, salt and pepper. Drip over the veggies evenly, then stir together well.
4. Roast the veggies in the oven for 40 minutes, removing every 10 minutes to stir.
5. During last 10 minutes make couscous with veggie broth according to package instructions.
6. Serve curried parsnips over couscous