This roasted medley combines rutabagas with carrots, creating a colorful, savory-sweet dish that’s perfect as a side for any main course.
INGREDIENTS:
1 large rutabaga, peeled and diced
3 large carrots, peeled and sliced
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Optional: 1 teaspoon honey or maple syrup for added sweetness
METHOD:
Preheat your oven to 400°F.
In a large mixing bowl, toss the diced rutabaga and carrots with olive oil, salt, pepper, and thyme.
Spread the vegetables in a single layer on a baking sheet. Roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
If using, drizzle with honey or maple syrup and toss to coat just before serving for a subtle sweetness.
NOTE: Feel free to add additional root vegetables such as parsnips or beets.
