Best 5 Roasted Rutabaga And Potatoes With Carrots Recipes
Embark on a culinary adventure with our Roasted Rutabaga and Potatoes with Carrots recipe, a delightful blend of earthy flavors and vibrant colors. This wholesome dish features a medley of root vegetables, each offering its unique texture and sweetness. Savor the tender and slightly nutty flavor of rutabaga, the hearty and comforting taste of potatoes, and the naturally sweet crunch of carrots. Roasted to perfection, these vegetables caramelize beautifully, creating a medley of flavors that will tantalize your taste buds. Our recipe offers two variations: a classic version with a touch of herbs and spices, and a tangy twist with a zesty honey-mustard glaze. Whether you prefer a traditional or a more adventurous flavor profile, both options promise a satisfying and nutritious meal. Get ready to experience the culinary wonders of roasted root vegetables with our comprehensive recipe guide!
Let's cook with our recipes!
CARROTS AND RUTABAGA MASH
My mother does a lovely job on this mash and it is to this day one of my favorite dishes.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
ROASTED RUTABAGA
Steps:
- Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.
ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
CLAPSHOT (POTATOES, CARROTS & RUTABAGA)
This is a very intriguing dish. The flavours blend so well it is hard to identify any one of the componants; instead it seems like some new, mysterious veggie.
Provided by Jenny Sanders
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the rutabaga and cut it in thin slices.
- Put it in a large pot with plenty of water and bring it to a boil.
- Meanwhile, peel the carrots and cut them in thick slices.
- When the rutabaga has been cooking for about 10 minutes, add the carrots.
- Meanwhile, peel the potatoes, and cut them into large chunks.
- When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
- When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
- These are delicious mashed somewhat coarsely and served as-is.
- You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.
SEAN'S MOMMY'S ROASTED ROOT VEGETABLES
I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.
Provided by Sean's Mommy
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
- Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g
Tips:
- For the best flavor, choose small to medium-sized rutabagas and potatoes.
- Carrots of any size will work well in this recipe.
- Yukon Gold or red potatoes hold their shape well when roasted.
- Tossing the vegetables with olive oil and spices before roasting helps them brown evenly.
- Spread the vegetables in a single layer on a baking sheet to ensure even cooking.
- Roast the vegetables at a high temperature (425°F) for a crispy exterior and tender interior.
- Keep an eye on the vegetables and remove them from the oven when they are tender-crisp.
- Season the vegetables with salt and pepper to taste.
- Serve the vegetables immediately as a side dish or as a main course with a protein of your choice.
Conclusion:
This roasted rutabaga, potatoes, and carrots recipe is a flavorful and healthy way to enjoy these winter vegetables. The roasted vegetables are crispy on the outside and tender on the inside, and they are packed with nutrients. This dish is easy to make and can be served as a side dish or as a main course with a protein of your choice. So next time you're looking for a healthy and delicious way to enjoy your winter vegetables, give this roasted rutabaga, potatoes, and carrots recipe a try.
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