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Red onions carrots sweet potatoes rutabaga curry baked golden.

Curry Root Veggie Bake Recipe

Red onions carrots sweet potatoes rutabaga curry baked golden.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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
  • 9x13 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. 9x13 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.