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.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
546 Calories
Recipe Instructions
Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 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.
Step 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.
Ingredients
½ teaspoon salt
½ cup olive oil
½ teaspoon ground cumin
1 ½ teaspoons curry powder
¾ teaspoon ground turmeric
2 large carrots, cut into 1/2-inch slices
2 large red onions, each cut into 8 wedges
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
