Name: Root Veggie Bake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Ingredients: 2 large red onions, each cut into 8 wedges; 2 large carrots, cut into 1/2-inch slices; 1.5 large sweet potatoes, cut into 3/4-inch slices, then into thirds; 0.5 large rutabaga, peeled and cut into 3/4-inch cubes; 0.5 cup olive oil; 3 tablespoons butter, melted, or more to taste; 1.5 teaspoons curry powder; 0.75 teaspoon ground turmeric; 0.5 teaspoon salt; 0.5 teaspoon ground cumin

Root Veggie Bake

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Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
60 minutes

Curry-spiced paleo sweet potato casserole with carrots and rutabaga.

Ingredients:

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

Instructions:

Heat your oven to a toasty 450 degrees F (230 degrees C).
In a large bowl, mix red onions, carrots, sweet potatoes, and rutabaga. Drizzle with olive oil and add butter. Sprinkle in curry powder, turmeric, salt, and cumin; toss until well coated. Transfer mixture to a large baking dish.
Bake uncovered in the preheated oven until nearly tender, about 20 to 30 minutes. Toss the vegetables and return to the oven to bake until they are fork-tender, another 20 to 30 minutes.

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