- 1 large rutabaga
- 2-3 medium carrots
- 1 cup water
- 2 tablespoons olive oil
- juice and zest of a large lemon
- 1 table spoon brown sugar
- 1/4 teaspoon dill
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Preheat oven to 425.
Directions:
Peel and julienne the rutabagas and carrots into 3 inch slices. Place in a sauteuse pan with the water and bring to a boil. Cook for 5 minutes.
While the pieces are parboiling, juice and zest a lemon. If you have a long curl zester, mince the curls. Then, whisk together the lemon juice and zest and the rest of the ingredients into a shallow glass bowl.
Drain the vegetable pieces and toss in the bowl until thoroughly coated. Spread out onto a metal pan.
Roast for approximately 40-50 minutes, turning after about 20 minutes to more evenly cook the vegetables.
Serve either warm or cold.
Myrtle's Note: These were bloody fantastic! I think the combination of carrots and rutabaga made both better. And I liked the tang quite a bit. As with most roasted vegetable recipes, I increased both the temperature and cooking time. I also disagreed about the serving size. Below is pictured 1/4 quarter of a rutabaga and the equal of about 2/3 carrot. However, whilst I reduced the amounts of carrots and rutabaga, I kept the proportions the same on the marinade the same and I changed the type of sugar. Like I said, though, these were bloody fantastic!
Yield: 4 servings
Source: http://straightfromthefarm.wordpress.com/2009/03/21/zesty-roasted-rutabaga-and-carrots/
