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Roasted Rutabgas & Carrots

Submitted by happyzhangbo

Roasting is one of the best cooking methods for optimizing root vegetables’ flavor. Unlike boiling, where water dilutes some of the vegetable’s flavor, roasting intensifies it.

YIELD

6 servings

PREP

5 min

COOK

5 min

READY

10 min

Ingredients

1

MEDIUM RUTABAGA (SWEDE)
peeled and cut into medium to large dice *

3

EACH CARROTS
peeled and cut into medium to large dice

1

X OLIVE OIL
as needed *

1

EACH ROSEMARY LEAVES
chopped as needed *

1

X SALT
to taste *

1

X BLACK PEPPER
to taste *

Directions

Pre heat the oven to 350℉ (180℃). Peel and chop the rutabaga and carrots to the same size.

Place in a baking dish . Add the olive oil and stir to coat well. Add the rosemary, salt and pepper, and stir again.

Roast for a half hour or until the vegetables are soft.

Obviously this will depend on the exact size that you cut them and the quirks of your particular oven.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 31g (1.1 oz)

Amount per Serving

Calories 12 0% of calories from fat

% Daily Value *

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 21mg 1%

Total Carbohydrate 1g 1%

Dietary Fiber 1g 3%

Sugars g

Protein 1g

Vitamin A 103% • Vitamin C 3%

Calcium 1% • Iron 1%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium