Curry Root Veggie Bake Recipe

Fragrant curry powder transforms red onions, carrots, sweet potatoes and rutabaga into golden baked American side dish bliss, spices blooming oven warmth. Baking dish 400°F tenderizes roots caramelized exotic perfection cozy kitchen aromas. Healthy spiced rainbow ready 50 minutes, pairs chicken rice stunning.

Curry Root Veggie Bake Recipe

Red onions carrots sweet potatoes rutabaga curry baked golden.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 195

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb red onions wedges
• 1 lb carrots 1½-inch chunks
• 1 lb sweet potatoes 1½-inch chunks
• 1 lb rutabaga 1½-inch chunks
• 3 tbsp olive oil
• 2 tbsp curry powder
• 1 tsp kosher salt
• ½ tsp black pepper

Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• 9×13 baking dish (Oven)
• Spoon
• Measuring spoons

Method

 

1. Red onions quarter wedges chef's knife cutting board. Carrots sweet potatoes rutabaga 1½-inch chunks even. Mixing bowl dump.
2. Drizzle 3 tbsp olive oil bowl. Sprinkle 2 tbsp curry powder 1 tsp salt ½ tsp pepper spoons. Toss hands coat fragrant 30 seconds.
3. Preheat oven 400°F. 9×13 baking dish spread even spoon. Foil tent 30 minutes steam tender. Foil off 15 minutes golden edges.
4. Spoon plate hot curry aromas. Cilantro optional.

Notes

1½-inch uniform done together. Foil first steams. Rutabaga thick peel. Curry blooms oil.