Zesty Roasted Rutabaga and Carrots

I have never tried rutabaga before. When I saw this recipe for zesty roasted rutabaga and carrots it seemed like the perfect introduction. The Rutabaga sounds like the name of a car but is a root vegetable that is similar to a turnip. I found mine next to the cabbage, turnips and beets in my grocery store. It’s actually a great tasting vegetable.

There are several ways to enjoy the rutabaga. First, peel the rough exterior skin off. Rutabaga may be eaten raw. Cut them into sticks to add to a vegetable tray. Chop, dice, or grate them and add to salads, especially cole slaw or carrot salad. Rutabagas can be roasted, boiled, steamed, stir-fried, mashed, or stewed. Boil them with potatoes to make mashed potatoes. Roast them along with other savory vegetables. Dice them and add to soups and stews.

Source: Straight from the Farm
4 medium carrots, cut into 3 inch julienne strips
2 rutabagas, peeled and cut into 3 inch julienne strips
1/2 cup water
1 1/2 tbsp extra virgin olive oil
1 tbsp brown sugar
1 lemon, juiced and zested
1/4 tsp dill weed
salt and pepper to taste

Preheat the oven to 400 F.

In a large saucepan, combine the carrots, rutabaga and water. Over high heat, bring to a boil and cook for 5 minutes. Drain off water.

In a small bowl, combine the remaining ingredients and toss with the parboiled vegetables. Spread out into a single layer on a cookie sheet.

Bake for 15-20 minutes or until vegetables are golden and tender. Serve hot as a dinner side dish or chilled as a light lunch. (serves 4)