Home Oven-roasted Root Vegetables

Featuring Rutabaga, the November Pick of the Month

Oven-roasted Root Vegetables

Rutabagas are a fat-free food, high in potassium, and a good source of fiber.

Pick up some rutabagas today from your local grocery store!

Prep Time: 10 minutes.

Cook Time: 45 to 60 minutes.

Servings: 8.

Ingredients

  • 1 potato.
  • 1 cup sweet potatoes.
  • 1 cup carrots.
  • 1 cup parsnips.
  • 1 turnip.
  • 1 cup rutabaga.
  • 1 medium onion.
  • 1 clove garlic.
  • 1 1/2 tablespoons olive oil.

Directions

  1. Heat oven to 400 degrees.
  2.  Cut vegetables into large chunks.
  3.  Place the vegetables in a roasting pan and toss with olive oil.
  4.  Roast the mixture for 45 to 60 minutes, stirring every 15 minutes until the vegetables are tender and evenly browned.

What’s so Great About Rutabagas?

  • Fat free, cholesterol free, low sodium and high in vitamin C, vitamin A and potassium.
  • Good source of fiber.
  • Similar to a turnip, but sweeter.

What’s the Best Way to Eat Rutabagas?

  • Mash it like potatoes.
  • Roast it in the oven.
  • Add it to soups or stews.
  • Shred it and add it to salads or slaws.

Selection & Preparation

  • Selection: Choose rutabaga that are heavy for their size and free of soft spots and cracks.
  • Storage: Store at room temperature for one week or refrigerate in a plastic bag for up to three weeks.
  • Preparation: Rinse and scrub under cool running water. Dry and trim off the top and bottom. Peel the skin off and cut into desired size for the recipe.
  • Cooking: Eat it raw, roasted, boiled, steamed, baked, braised, stir-fried or heated in the microwave.

  • Serving Size: 1 cup.
  • Amount Per Serving
    • Calories: 100.
    • Total Fat: 3 g.
    • Total Carbohydrates: 18 g.
    • Dietary Fiber: 4 g.
    • Protein: 2 g.

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