Root Veggie Bake

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.

Step: 1

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

Step: 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.

Step: 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.

Per Serving: 546 calories; protein 5.3g; carbohydrates 53.4g; fat 36.3g; cholesterol 22.9mg; sodium 494.3mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, go for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do more often .