Root Veggie Bake

Diced onions, rutabaga, and carrots on a white plate.

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.

Course Side Dish

Keyword Butter, Carrots, Ground Cumin, Olive Oil, Red Onion, Rutabaga, Salt, Sweet Potato, Turmeric

Cooking Method Oven

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 443kcal

Author Recipe Adapted From: AllRecipes.com

Equipment

Oven
Baking Sheet
Large Mixing Bowl

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

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