Root Veggie Bake recipe

All Recipes Side Dish Vegetables Sweet Potatoes

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

Nutrition Info

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
servingSize: -
sodium: 494.3 mg
sugar: 17.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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