Root Veggie Bake

Root Veggie Bake

by Josefina Leon 1 year ago
5 (1)
40 minutes
545.8 kcal
53.4 g carbs
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. 1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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. 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