An excellent dip for tortilla chips or bread is black-eyed peas in a spicy marinade. Warm food is best served.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 large red onions, each cut into 8 wedges
- 2 large carrots, cut into 1/2-inch slices
- 1 ½ large sweet potatoes, cut into 3/4-inch slices, then into thirds
- ½ large rutabaga, peeled and cut into 3/4-inch cubes
- ½ cup olive oil
- 3 tablespoons butter, melted, or more to taste
- 1 ½ teaspoons curry powder
- ¾ teaspoon ground turmeric
- ½ teaspoon salt
- ½ teaspoon ground 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.
- 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.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 10 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 494 mg |
| Sugars | 18 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty side dish! I cooked mine at 400 instead of 450 and that was plenty high and ensured the veggies didn’t burn. Mine were done after 40mins at the lower temp, so be sure to start checking early on. I had to add more salt at the end to bring out the flavors, so adjust accordingly. This was a perfect side to pork tenderloin.