ROASTED RUTABAGA AND POTATOES WITH CARROTS

Roasted Rutabaga and Potatoes with Carrots image

I wasn't able to find a recipe like this for rutabaga anywhere, so I came up with one on my own, and it was fantastic! Just make sure that you thoroughly cook your rutabaga--it's not so good when it still has that bitter semi-raw taste.

Provided by Laila Roscoe

Categories Side Dish Vegetables Onion

Time 1h15m

Yield 4

Number Of Ingredients 11

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Ingredients

extra-virgin olive oil, plus more for greasing
4 russet potatoes, peeled and chopped into 1-inch cubes
1 rutabaga, peeled and chopped into 1-inch cubes
½ pound baby carrots
½ large red onion, chopped into 1-inch pieces
½ large white onion, chopped into 1-inch pieces
½ lemon, juiced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon lemon pepper
½ teaspoon sea salt

Steps:

Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan.
Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 68.5 g, Fat 14.6 g, Fiber 8.8 g, Protein 8.2 g, SaturatedFat 2.1 g, Sodium 414.6 mg, Sugar 11.5 g