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My review
Root Veggie Bake
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canadian-brit
"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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Ingredients
1 h servings 546Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- 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.