Zesty Roasted Rutabaga and Carrots
2 rutabagas, peeled and cut into 3 inch julienne strips
1/2 cup water
1.5 tablespoons extra virgin olive oil
1 tablespoon brown sugar
0 salt and pepper to tasteShop this recipe
1. Preheat the oven to 400 F.
2. 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.
3. In a small bowl, combine the remaining ingredients and toss with the parboiled vegetables. Spread out into a single layer on a cookie sheet.
4. 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.