Roasted Rutabaga and Potatoes with Carrots

Laila Roscoe

"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."
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Ingredients

1 h 15 m servings 426 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 68.5g
  • 22%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
  2. 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.
  3. Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.

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