If you want a 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.
1 1/2Sweet PotatoesLarge, cut into 3/4-in slices, then into thirds
1/2RutabagaLarge, peeled, and cut into 3/4-inch cubes
1/2cupOlive Oil
3TbspButterMelted
1 1/2tspCurry Powder
3/4tspGround Turmeric
1/2tspSalt
1/2tsoGround Cumin
Instructions
Preheat oven to 450 degrees F (230 degrees C).
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.
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.
Notes
To make this recipe go from good to great, let it cool and refrigerate it (covered) over night. Transfer to a slow cooker and cook on High for 3 1/2 hours before serving.