Honey Roasted Rutabaga

March 16th, 2008  |  Published in All, Most Popular, Rutabaga, Veritable Vegetables, Weeknight Recipes  |  7 Comments

Honey Roasted Rutabaga

Honey Roasted Rutabaga

1 large rutabaga, peeled
3 T. butter
3 T. honey

Preheat oven to 400 degrees.
Slice the rutabaga horizontally into 3/4 inch rounds. Slice each round into 3/4 inch pieces. Cut pieces in half horizontally if large.
Combine butter and honey in a medium-large bowl. Heat for 30 seconds or so until butter is melted. Stir to combine. Add rutabaga slices and toss to coat evenly.
Spread rutabaga pieces onto a lightly oiled or parchment lined baking sheet. Roast 35-40 minutes, stirring every 10 minutes, until slices have golden brown spots and are crispy around the edges. Enjoy!

Note: don’t drizzle the excess marinade over the slices, as it is likely to run off onto the pan and burn

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In all honesty, I’d never given rutabagas much thought until quite recently. Besides beets, root vegetables aren’t really my every day go-to’s, but I’ve started experimenting with turnips, parsnips, and rutabaga, with great results so far.

Rutabagas in particular never graced my shopping list because frankly, until a week ago I’m not sure if I could have identified one in a lineup of root vegetables alongside parsnips, celery root, turnips, etc. But as it goes, some of my coworkers have taken to calling another coworker ‘Rutabaga’ and I suppose I’ve had it on the brain. So, when I saw a big pile of rutabagas at the farmer’s market last weekend, I picked one up and decided now was as good a time as any to try something new.

Once home, I was confronted with the reality that I had no idea what to do with this massive root. I scoured the internet and ended up at one of my go-to sites, Mariquita Farms vegetable recipe index. I found recipes for purees, gratins, and much more, but settled on Julia’s own ‘Honeyed Rutabagas’ due to its simplicity and elegance.

The whole thing came together in less than five minutes, and turned out splendidly. With the first bite I knew I’d be making rutabaga more often. With this recipe in particular, I experienced both taste and texture juxtapositions; taste-wise, it is at the same time earthy and sweet, both from the honey glaze and the root itself; texture-wise, it is crispy on the outside, yet velvety smooth on the inside. Delicious!

I served the roasted rutabaga with a bowl of simple nettle soup, some fresh bread, and a glass of white wine for a light season-straddling (late-winter / early spring) dinner. It would also make a great accompaniment to roasted chicken or pork, though I tend to prefer a melange of little vegetable dishes to the traditional meat main course with a vegetable side. But, to each their own.

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