ROASTED RUTABAGA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roasted Rutabaga image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

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.

*** Explore more Roasted Rutabaga Recipes »

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Homemade Pita Chips_image Homemade Pita Chips

Spicy Coleslaw_image Spicy Coleslaw

Polish Mistakes by Mrs. B_image Polish Mistakes by Mrs. B

Sunday Best Roast Beef With Pan Gravy_image Sunday Best Roast Beef With Pan Gravy

Bacon Cheddar Ranch Burgers_image Bacon Cheddar Ranch Burgers

Calico Pepper Salad_image Calico Pepper Salad

Slow Cooker Marmalade Curry Chicken_image Slow Cooker Marmalade Curry Chicken

Brown Butter Sauce_image Brown Butter Sauce

Steak & prosciutto skewers with sage & thyme_image Steak & prosciutto skewers with sage & thyme

CINNAMON OATCAKES_image CINNAMON OATCAKES

Vanilla-Infused Olive Oil and Lemon Granita Salad_image Vanilla Infused Olive Oil and Lemon Granita Salad

Spicy Chicken Madras Curry_image Spicy Chicken Madras Curry

Homemade Barbecue Sauce_image Homemade Barbecue Sauce

Blonde Brownies_image Blonde Brownies

Bethal's Rye Bread Dip With Dried Beef and Dill_image Bethal's Rye Bread Dip With Dried Beef and Dill

Rustic Pasta Sauce_image Rustic Pasta Sauce

Traditional Chex Mix_image Traditional Chex Mix

Udon Noodles with Pineapple Vinaigrette_image Udon Noodles with Pineapple Vinaigrette

Swedish Sour Cream and Caviar Sauce for Salmon_image Swedish Sour Cream and Caviar Sauce for Salmon

Oregon Razor Clam Fritters by Kathleen Morrison_image Oregon Razor Clam Fritters by Kathleen Morrison