Roasted RutaBagas & Carrots
Submitted by happyzhangbo
Oven-roasted rutabagas and carrots with fresh rosemary turn sweet and caramelized at the edges. Simple prep, big flavor for busy weeknight dinners.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
50 minRoasting root vegetables brings out their natural sweetness in a way boiling never could.
When rutabagas and carrots hit high heat with olive oil, their sugars caramelize into golden, crispy edges while the insides turn buttery soft. Fresh rosemary adds a piney, earthy note that cuts through the sweetness.
This side dish pairs beautifully with roasted chicken, pork chops, or grilled salmon.
Kitchen Tips
- Cut vegetables to uniform size so they roast evenly
- Don’t crowd the pan or vegetables will steam instead of roast
- Toss halfway through cooking for even browning
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Peel and chop the rutabaga and carrots to the same size.
Place in a baking dish . Add the olive oil and stir to coat well. Add the rosemary, salt and pepper, and stir again.
Roast for a half hour or until the vegetables are soft.
Obviously this will depend on the exact size that you cut them and the quirks of your particular oven.
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