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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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

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.

Nutrition Facts

546 calories; protein 5.3g; carbohydrates 53.4g; fat 36.3g; cholesterol 22.9mg; sodium 494.3mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/07/2020
Very tasty side dish! I cooked mine at 400 instead of 450 and that was plenty high and ensured the veggies didn't burn. Mine were done after 40mins at the lower temp, so be sure to start checking early on. I had to add more salt at the end to bring out the flavors, so adjust accordingly. This was a perfect side to pork tenderloin. Read More
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