Earlier this week a dear friend gave me three rutabagas from her garden. I hadn’t cooked rutabaga before, but I was excited to give it a try. I treated the rutabagas like I treat many root vegetables: I simply cut them up, along with some carrots and parsnips, and roasted them in my oven. They turned out delicious, and the dish was so easy to put together.
It provided the perfect side dish on a cool, fall evening. It also made a great breakfast when I reheated some of it the next morning. Yum!
Here’s how I made it:
Ingredients
- 3 rutabagas
- 6 carrots
- 3 parsnips
- Ghee or coconut oil
- Salt and pepper, to taste
Instructions
- Add a generous amount of ghee or coconut oil to a large glass baking dish. Place the dish in the oven as you preheat the oven to 425-degrees, so the oil melts and covers the bottom in a thin layer.
- As the oven warms, cut all the vegetables into bite-size cubes.
- Toss the cubed vegetables with the melted oil in your baking dish. Add salt and pepper to taste.
- Place the dish back in the oven and roast the vegetables for 30-45 minutes, or until they’re soft and slightly browned.
- Remove from oven. Add additional seasoning if necessary.
- Serve and enjoy.
Roasted Root Medley
3 rutabagas
6 carrots
3 parsnips
Ghee or coconut oil
Salt and pepper, to taste
Add a generous amount of ghee or coconut oil to a large glass baking dish. Place the dish in the oven as you preheat the oven to 425-degrees, so the oil melts and covers the bottom in a thin layer.
As the oven warms, cut all the vegetables into bite-size cubes.
Toss the cubed vegetables with the melted oil in your baking dish. Add salt and pepper to taste.
Place the dish back in the oven and roast the vegetables for 30-45 minutes, or until they’re soft and slightly browned.
Remove from oven. Add additional seasoning if necessary.
Serve and enjoy.