Root Veggie Bake

Name: Root Veggie Bake recipe
Prep time: 20 min
Cook time: 40 min
Yield: 4 servings
Cuisine: Global
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

by Josefina Leon 1 year ago

5 (1)

40 minutes

545.8 kcal

53.4 g carbs

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Description

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.

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

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. 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.
3. 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

serving: 4 servings

calories: 545.8 kcal

carbohydrates: 53.4 g

protein: 5.3 g

saturated fat: 9.3 g

cholesterol: 22.9 mg

sodium: 494.3 mg

fiber: 10.2 g

sugar: 17.5 g