Vegetables Recipe ∗ Root Veggie Bake

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

Cooking 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

• calories545.8
• carbohydrateContent53.4 g
• cholesterolContent22.9 mg
• fatContent36.3 g
• fiberContent10.2 g
• proteinContent5.3 g
• saturatedFatContent9.3 g
• sodiumContent494.3 mg
• sugarContent17.5 g