You say potato, I say rutabaga. I like rutabagas. I just tried cooking them for the first time this week and I'm a fan. It's reminds me of a turnip, except better flavor. I added them to my chicken vegetable soup earlier this week (YUM!), then I just roasted them with their sweeter cousin, the carrot. I think this recipe turned out great and it's very versatile. The addition of onions is key because they get this lovely charred flavor. The crudo at Burch Steakhouse here in Minneapolis is served with a charred onion reduction and it's been stuck in my brain ever since. This recipe could be a great side dish to bring to the holiday gatherings.
Roasted Roots
Prep time
Cook time
Total time
Author: OhYaGood
Recipe type: Vegetable
Cuisine: American
Serves: 4-5
Ingredients
- 1 large rutabaga, diced about 1-inch square
- 5 medium-sized carrots, diced similar size to the rutabaga
- ¼ red onion, roughly sliced
- 2 Tablespoons oil (I used avocado)
- 1 teaspoon dried thyme
- salt and pepper
Instructions
- Preheat oven to 400°
- Toss vegetables in oil and herbs
- Roast for 45 minutes or until browned edges, stirring at the halfway point
