Roasted Carrots and Rutabaga Recipe

Try these simple, healthy roasted carrots!

Prepare root vegetables easily and deliciously by roasting them, as this method enhances their natural sweetness. They make a tasty vegetable side dish or can be a delightful addition to a tossed green or pasta salad when enjoyed as leftovers the following day. Enjoy!

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 the Roasted Carrots and Rutabaga Recipe:

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 into 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, sprinkle with fresh chopped parsley or dill and serve immediately.

Nutrients Per Serving

• 121 Calories
• 9.6 g Carbohydrates
• 1 g Protein
• 9.2 g Fat
• 2.7 g Dietary Fibre

We hope you have enjoyed this roasted carrots and rutabaga recipe!