This is the time of year if you have a root cellar or have bought the last of the winter vegetables, you might need a good recipe to use them. While the recipe is designed for honey-roasted rutabaga, you can also use winter squash, a mixture of parsnips and turnips, or sweet potatoes. This recipe comes to us courtesy of Publix and is extremely versatile. We suggest you use Wildflower Honey for this wonderful dish.
We would like to thank mindfulplate.wordpress.com for the photo.
Honey-Roasted Rutabaga
Ingredients
- 1 1/2 lbs. rutabaga (or other winter vegetables) cubed into 1 Inch pieces
- 1 small to medium red onion cut into wedges
- 1 slice of natural bacon, sliced
- 3 tbsp honey
- 3 tsp chopped fresh rosemary, divided into thirds
Instructions
- Preheat oven to 400 degrees F.
- Coat 13 x 9 baking dish with non-stick cooking spray (I prefer organic olive oil.)
- In a large bowl combine rutabaga, onion, bacon, honey, and 2 tsp rosemary. Stir to coat.
- Spread evenly in baking dish. Sprinkle with sea salt and organic ground pepper, to taste.
- Roast 40-50 minutes until rutabaga is tender, stirring occasionally.
- Sprinkle with remaining fresh rosemary and serve warm.
