Ingredients
Roasted Rutabaga
- 8 cups Rutabaga cut into 1 1/2 inch pieces
- 3 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp Thyme fresh, chopped
- 1/2 tsp Smoked Paprika
- 1/2 tsp Each Salt and Pepper
Lemon Tahini Dressing
- 2 tbsp Tahini Paste
- 1/4 cup Lemon Juice
- 4 tsp Water
- 1 tbsp olive oil
- 1 clove garlic minced
- 1/2 tsp Salt
- 1/4 tsp cumin
- Pinch Cayenne Pepper optional
- 1/2 cup Pomegranate Arils
- 2 tbsp Parsley fresh, finely chopped
Instructions
- Preheat oven to 400˚F (200˚C). Toss together rutabaga, oil, garlic, thyme, smoked paprika, salt and pepper. Arrange in single layer on parchment paper lined baking sheet.
- Roast rutabaga, turning occasionally, for 55 to 60 minutes or until golden and tender.
- Place tahini in small bowl; gradually whisk in lemon juice and water until smooth. Stir in oil, garlic, salt, cumin, and cayenne (if using).
- Arrange rutabaga on serving platter. Just before serving, drizzle with dressing. Sprinkle pomegranate arils, hazelnuts and parsley over top. Serve warm or at room temperature.
Nutrition Facts
Roasted Rutabaga with Lemon Tahini Dressing
Per
177 g
Calories
170
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1.5
g
9
%
Carbohydrates
16
g
5
%
Fibre
4
g
17
%
Sugars
8
g
9
%
Protein
3
g
6
%
Sodium
310
mg
13
%
Vitamin A
200
IU
4
%
Vitamin C
57.8
mg
70
%
Calcium
80
mg
8
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Tips: Substitute pumpkin seeds or sunflower seeds for hazelnuts, or omit them for a nut-free dish if desired.
Substitute mint for parsley if desired.
Add chickpeas; serve as a vegetarian main dish if desired.
Recipe submitted by Half Your Plate Industry Partner BCFresh
