Name: Root Veggie Bake
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Red onions, each cut into 8 wedges - 2 large; Carrots, cut into 1/2-inch slices - 2 large; Sweet potatoes, cut into 3/4-inch slices, then into thirds - 1 ½ large; Rutabaga, peeled and cut into 3/4-inch cubes - ½ large; Olive oil - ½ cup; Butter, melted, or more to taste - 3 tablespoons; Curry powder - 1 ½ teaspoons; Ground turmeric - ¾ teaspoon; Salt - ½ teaspoon; Ground cumin - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Root Veggie Bake

1. Red onions, each cut into 8 wedges - 2 large

2. Carrots, cut into 1/2-inch slices - 2 large

3. Sweet potatoes, cut into 3/4-inch slices, then into thirds - 1 ½ large

4. Rutabaga, peeled and cut into 3/4-inch cubes - ½ large

5. Olive oil - ½ cup

6. Butter, melted, or more to taste - 3 tablespoons

7. Curry powder - 1 ½ teaspoons

8. Ground turmeric - ¾ teaspoon

9. Salt - ½ teaspoon

10. Ground cumin - ½ teaspoon

How to cook deliciously - Root Veggie Bake

1. Stage

Preheat oven to 450 degrees F (230 degrees C).

2. Stage

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.

3. Stage

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.