Roasted Rutabaga and Carrots

Pieces of carrots and rutabaga which have been roasted and placed on a white plate garnished with Italian parsley.

Roasting brings out the best in rutabaga and carrots! Serve this as a nutritious and beautiful side dish at your next meal!

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Prep Time 5

Cook Time 40

Total Time 45

Course Side Dish

Cuisine American

Servings people

Calories 183 kcal

Ingredients

4 carrots (small) peeled and chopped into bite sized pieces
1 rutabaga (small) peeled and chopped into bite sized pieces
1 tablespoon olive oil
¼ ts salt plus additional to taste
¼ ts pepper plus additional to taste
¼ ts garlic powder plus additional to taste

Instructions

Preheat your oven to 375F.
Place the peeled and chopped rutabaga and carrots in a large mixing bowl. Add the tablespoon of olive oil and stir to coat the vegetables. Add salt, garlic powder, and pepper. Mix well.
Arrange the peeled and chopped rutabaga and carrots on a silicone mat or lightly oiled baking or roasting tray. Place in the oven and roast for 20 minutes. After 20 minutes, take out the tray and toss the vegetables around a bit. This it to try to obtain even cooking. Return to roast for another 20 minutes.
Remove and check that the vegetables are tender. The larger the size of the pieces of vegetables, the longer it will take to cook. My veggies took 40 minutes and they were cut bite sized. If they are not tender, place back in the oven for a few more minutes until tender.

Notes

Be sure to admire the beautiful colors of these vegetables and really enjoy their delicate taste. Bon appetit!

Nutrition

Calories: 183kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 107mgPotassium: 979mgFiber: 8gSugar: 14gVitamin A: 20385IUVitamin C: 55mgCalcium: 123mgIron: 1mg

Keyword Carrots, rutabaga, vegetablesidedish

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