Roasted Rutabgas & Carrots
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 servingsPrep
5 minCook
5 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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.
