Tip: This parsley is from the boys garden last summer, don't hesitate to freeze left over parsley for use later. Squeeze it and roll it up in plastic wrap removing as much air as you can (I wrapped it in a plastic sandwich bag too). Then just cut off what you need, it's not the same as fresh, but good to have in a pinch or should I say-when you need a pinch:@)
Roasted Rutabaga-from Food Network
~Toss one large peeled and cubed rutabaga with 3 Tblsp olive oil, S&P on baking sheet.
~Roast at 425 degrees until golden and soft, approximately 40 minutes. I suggest stirring at 20 minutes.
~Toss with 1/2 tsp apple cider vinegar and chopped parsley.
Don't burn your veggies and have a happy day!
When my husband burns something, he always says I was making them crunchy. Works for me, I like crunchy. The only one that doesn't like crunchy is the camera :)
ReplyDeleteSam
Wow, looks delicious even before breakfast! Thanks for sharing, it's one I'll try soon!
ReplyDeleteI really shouldn't check blogs before I run off to work. Now I am hungry. This looks really good. I will no require more than just oatmeal when I get to work this morning!
ReplyDeleteHi Lynn, I have never eaten rutabaga! I do like my veggies oven roasted. When I roast butternut squash it comes out with lots of yummy dark bits :)
ReplyDeleteDon't you love that you can roast most any vegetable, and it tastes good even if you don't stir it!
ReplyDeleteI haven't ever eaten rutabaga either! But I love love love roasted vegetables, so I bet I'd like it! Thanks for the parsley tip too, that dried green stuff in a jar is worthless in my book!
ReplyDeleteJenna
That looks so yummy!
ReplyDeletehmmm. not sure i'd like rutabaga.
ReplyDeleteI am the kind of girl who would be picking the crusty, overdone ones and eating them first! I haven't had rutabaga since I was a child and it was way too strong for me then, but I also didn't like mushrooms or asparagus then either, so guess it is time to give it another try!
ReplyDeleteLooks good to me...I'm the same as Jacqueline!
ReplyDeleteI put the last of my parsley into ice cube trays, added water & froze it. Still haven't used it in anything...I keep forgetting. I like YOUR way much better!! Thanks for telling us about it. I learn SO much from you, Lynn! :-)
I never cook with rutabagas. I thought it was something someone make up to rhyme with an old fashioned car. Now you've got me inspired :)
ReplyDeleteNot sure if I could get Bill to eat a rutabaga, but I'd definitely eat his share!
ReplyDeleteI love rutabaga but they are do danged hard to peel and cut up. DH doesn't care for them. Wonder if he'd eat it fixed this way?
ReplyDeleteI have never had rutabaga! Does it taste like a turnip? I guess I won't know until I try. I have discovered that most vegetables taste even yummier roasted.
ReplyDeleteLynn, These look so yummy to me! I love the almost-burned parts best--the crunchier the better! And I love roasted veggies too, so this recipe is good for me and I don't think I will stir! I hope you have power down there after this latest ice storm. Linda
ReplyDeleteApple cider vinegar. Now there's an idea!
ReplyDeleteI love having frozen herbs ready to go for recipes like this. I want to go out a get some rutabaga now! I love those browned sides :)
ReplyDeleteI've never had a rutabaga- maybe I should start a list like yours! :) It looks good!
ReplyDeleteMy husband likes rutabaga and I have never cooked it. You have inspired me to cook some. Roasting is my kind of cooking.
ReplyDeleteSo sorry you have had such a brutal winter. Having lived in Alaska I can sympathize with how it drags on.