ROOT VEGGIE BAKE

Root Veggie Bake image

If you want an Indian twist on the classic root vegetable bake, then this is a scrumptious alternative. I found that leaving it overnight to cool and then slow cooking it the next day blended the flavors beautifully.

Provided by canadian-brit

Categories Side Dish Vegetables Sweet Potatoes

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 large red onions, each cut into 8 wedges
2 large carrots, cut into 1/2-inch slices
1 ½ large sweet potatoes, cut into 3/4-inch slices, then into thirds
½ large rutabaga, peeled and cut into 3/4-inch cubes
½ cup olive oil
3 tablespoons butter, melted, or more to taste
1 ½ teaspoons curry powder
¾ teaspoon ground turmeric
½ teaspoon salt
½ teaspoon ground cumin

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Combine red onions, carrots, sweet potatoes, and rutabaga in a large bowl. Pour in olive oil and butter. Add curry powder, turmeric, salt, and cumin; toss until thoroughly coated. Transfer to a large baking dish.
Bake in the preheated oven, uncovered, until almost tender, 20 to 30 minutes. Toss. Continue baking until vegetables are fork-tender, 20 to 30 minutes more.

Nutrition Facts : Calories 545.8 calories, Carbohydrate 53.4 g, Cholesterol 22.9 mg, Fat 36.3 g, Fiber 10.2 g, Protein 5.3 g, SaturatedFat 9.3 g, Sodium 494.3 mg, Sugar 17.5 g

*** Explore more Root Veggie Bake Recipes »

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