Root Veggie Bake
If you want a 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 Red Onions Large, cut into 8 wedges
- 2 Carrots Large, cut into ½-inch slices
- 1½ Sweet Potatoes Large, cut into ¾-in slices, then into thirds
- ½ Rutabaga Large, peeled, and cut into ¾-inch cubes
- ½ cup Olive Oil
- 3 Tablespoons Butter Melted
- 1½ teaspoons Curry Powder
- ¾ teaspoon Ground Turmeric
- ½ teaspoon Salt
- ½ teaspoon Ground Cumin
Equipment
- Oven
- Baking Sheet
- Large Mixing Bowl
Instructions
- 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.
Notes
To make this recipe go from good to great, let it cool and refrigerate it (covered) over night. Transfer to a slow cooker and cook on High for 3 1/2 hours before serving.
Nutrition
Nutrition Facts
Root Veggie Bake
Amount per Serving
Calories
443
Calories from Fat 324
% Daily Value*
Fat
36
g
55
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
22
g
Cholesterol
23
mg
8
%
Sodium
435
mg
19
%
Potassium
637
mg
18
%
Carbohydrates
30
g
10
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
3
g
6
%
Vitamin A
17392
IU
348
%
Vitamin C
20
mg
24
%
Calcium
77
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Butter, Carrots, Ground Cumin, Olive Oil, Red Onion, Rutabaga, Salt, Sweet Potato, Turmeric