Golden, caramelized, and full of rustic flavor, this roasted medley of rutabagas and carrots is a beautiful addition to any meal. The earthy sweetness of carrots pairs perfectly with the mellow, slightly peppery flavor of rutabagas, while fresh thyme adds a fragrant herbal note. A drizzle of honey or maple syrup before serving enhances the natural sweetness and gives the vegetables a glossy finish. Simple, seasonal, and effortlessly elegant — it’s the kind of side dish that tastes as good as it looks.
INGREDIENTS:
1 large rutabaga, peeled and diced
3 large carrots, peeled and sliced
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Optional: 1 teaspoon honey or maple syrup, for a touch of sweetness
METHOD:
Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, toss the diced rutabaga and sliced carrots with olive oil, thyme, salt, and pepper until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet. Roast for 35–40 minutes, stirring halfway through, until tender and caramelized around the edges.
If desired, drizzle the roasted vegetables with honey or maple syrup just before serving and toss lightly to coat.
SERVING SUGGESTIONS:
- Serve alongside roast chicken, pork tenderloin, or baked salmon.
- Add to grain bowls or toss with cooked quinoa for a hearty vegetarian dish.
- Mix with roasted parsnips or beets for extra color and flavor.
YIELD: Serves 4
