Eat your carrots
Plentiful year-round, root vegetables can be found in a wide variety of colors from deep purple beets to vibrant orange sweet potatoes and carrots and creamy white parsnips, turnips and rutabagas. Easily obtainable and budget friendly, these nutritious vegetables are packed with nutrients from the soil and have a high concentration of antioxidants, Vitamins C, B and A, and iron. They are versatile, at peak season beginning in fall and make tasty additions to your fall and winter meals.
Buttery Roasted Rutabaga
- 1 pound rutabaga peeled and cubed
- 1/4 cup onion diced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon olive oil
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper
- 1 tablespoon butter
- Preheat oven to 400 F. Place rack in middle position.
- Line a sheet pan with parchment paper.
- Toss cubed rutabaga with onion, olive oil, rosemary, salt and pepper and spread onto sheet pan in an even layer. Bake 20-30 minutes until tender.
- Heat a medium-large frying pan over medium heat.
- When hot, add butter and swirl to coat pan. Fry rutabaga until browned.
- Serve with grilled or roasted meat and a side salad.