This is a simple, yummy way to cook root veggies since roasting brings out the natural sweetness in foods. Serve as a vegetable side dish or enjoy added to a tossed green or pasta salad leftover the next day.
Makes 6 servings
What You Need:
1 large rutabaga, peeled
6 medium carrots, peeled
4 tbsp olive oil
Salt and pepper to taste
Fresh parsley or dill, chopped (optional)
How You Prepare:
1. Cut carrots on an angle into one inch chunks (or cut in three inch lengths with thick pieces halved lengthwise) and place in a large rimmed baking dish tossed with 2 tbsp olive oil and salt and pepper.
2. Cut rutabaga in thick long strips (or cut into chunks) and place in a second large rimmed baking dish tossed with 2 tbsp olive oil and salt and pepper.
3. Roast at 400-425 F for approximately 30-50 minutes until tender, turning several times for even roasting.
4. Toss carrots and rutabaga together and sprinkle with fresh chopped parsley or dill and serve immediately.
Carbohydrates 9.6 g
Protein 1 g
Fat 9.2 g
Dietary Fiber 2.7 g