Root Veggie Bake

Name: Root Veggie Bake
Ingredients: 2 large red onions, each cut into 8 wedges; 2 large carrots, cut into 1/2-inch slices; 1 1/2 large sweet potatoes, cut into 3/4-inch slices, then into thirds; 1/2 large rutabaga, peeled and cut into 3/4-inch cubes; 1/2 cup olive oil; 3 tablespoons butter, melted, or more to taste; 1 1/2 teaspoons curry powder; 3/4 teaspoon ground turmeric; 1/2 teaspoon salt; 1/2 teaspoon ground cumin

10 ingredients

3 steps

Ingredients

2 large red onions, each cut into 8 wedges
2 large carrots, cut into 1/2-inch slices
1 1/2 large sweet potatoes, cut into 3/4-inch slices, then into thirds
1/2 large rutabaga, peeled and cut into 3/4-inch cubes
1/2 cup olive oil
3 tablespoons butter, melted, or more to taste
1 1/2 teaspoons curry powder
3/4 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon ground cumin

Directions

1

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