Best Roast Greens With Rutabaga Sweet Onion And Yams The Splendid Table Recipes

Roasted Rutabaga image

Provided by Food Network Kitchen

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.

Rutabagas with Caramelized Onions image

Yield Serves 8

Number Of Ingredients 4

8 tablespoons (1 stick) butter
1 3/4 pounds onions, halved, thinly sliced
2 1/4 pounds rutabagas, peeled, cut into 1/2- to 3/4-inch pieces
2 tablespoons honey

Steps:

Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)

Roasted Root Vegetables with Green Onions image

Yield Serves 6

Number Of Ingredients 12

1/4 cup olive oil
2 tablespoons pure maple syrup
1 garlic clove, minced
4 large beets, peeled, quartered
2 Yukon Gold potatoes, quartered
2 carrots, peeled, cut diagonally into 2-inch-long pieces
2 parsnips, peeled, cut diagonally into 2-inch-long pieces
1 large sweet potato, peeled, cut into 1 1/2-inch pieces
1 rutabaga, peeled, cut into 1 1/2-inch pieces
1 large onion, peeled, quartered through root end
2 tablespoons (1/4 stick) butter, melted
1/3 cup chopped green onions

Steps:

Preheat oven to 350°F. Mix oil, syrup and garlic in small bowl. Place all remaining ingredients except butter and green onions on heavy large rimmed baking sheet. Pour oil mixture over; toss to coat. Spread out vegetables in single layer. Sprinkle generously with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 1 1/2 hours. Transfer vegetables to platter. Drizzle vegetables with butter. Sprinkle with chopped green onions and serve immediately.

ROAST GREENS WITH RUTABAGA, SWEET ONION AND YAMS (THE SPLENDID TABLE) image

Yield 4-6 people

Number Of Ingredients 13

2 5-ounce bags spring mix, or baby herbs
2 to 3 medium onions, cut in quarters or sixths
4 medium rutabagas, peeled and cut into 1/4-inch thick, bite-size pieces
2 medium yams, peeled and cut into 1-inch chunks
8 sprigs fresh thyme
12 fresh sage leaves
1/4 tight-packed cup fresh basil leaves
1/4 to 1/2 teaspoon hot red pepper flakes
1 teaspoon each ground cumin, allspice, and coriander
2 tablespoons balsamic vinegar
1/2 teaspoon fresh ground black pepper
Salt to taste
3 to 4 tablespoons good tasting extra-virgin olive oil

Steps:

1. Preheat oven to 450 degrees F. Spread a sheet of heavy-duty foil over a large, shallow roasting pan (a half sheet pan is what I use). Slip it in the oven to preheat. 2. In a large bowl, toss together all the ingredients. Carefully take the hot pan out of the oven, turn all the vegetables onto it and spread them out. Don't worry if they pile up a bit. Roast 1 hour, turning occasionally. Check to see if the rutabaga is soft and the greens are wilted and dark. They should border on being crisp. Roast another 20 minutes if necessary. Season to taste and serve hot.