Oven Roasted Rutabaga
3 Carrots, Peeled and Chopped
1 Medium Yellow Onion, Sliced
3 Medium Yellow Potatoes or 2 Large Sweet Potatoes
1 c. Rutabaga, Peeled and Chopped
2 c. Butternut Squash, Peeled, seeded and chopped
2 Tbsp. Extra Virgin Olive Oil
¼ tsp. Salt
½ tsp. Garlic Powder
¼ tsp. Ground Black Pepper
½ tsp. Paprika
½ tsp. Cumin
1 tsp. Brown Sugar
Instructions for Oven Roasted Potatoes Rutabaga Carrots and Butternut Squash
Preheat the oven and prepare the pan. Cover a large cookie sheet with aluminum foil and spray with an olive oil flavored, non-stick cooking spray. If using a roasting pan, you may opt to simply spray with cooking spray and skip the aluminum foil. Preheat the oven to 450F.
Prepare the vegetables. Peel, chop, and seed the vegetables as necessary—making sure to cut the pieces into similar sizes. The carrots and the rutabaga require longer cooking times to reach the same texture during roasting as the softer vegetables, so either plan to cut them into smaller pieces or roast them for about 10 minutes before adding the other vegetables to the pan.
Season the vegetables for oven roasting. Combine all of the dry ingredients in a small mixing bowl and stir with a fork to thoroughly combine. Pour the oil over the vegetables and toss to coat them evenly. Sprinkle half of the seasoning mixture over the vegetables, toss slightly, and then sprinkle on the other half of the seasonings. The goals is to coat all sides with oil and seasoning mixture.
Oven-roast the potatoes, carrots, rutabaga and butternut squash. As I mentioned, I add the seasoned carrots and rutabaga to the roasting pan about ten minutes before the other vegetables. Place the vegetables evenly on the roasting pan or cookie sheet. Roast for approximately 20-25 minutes, turning every ten minutes, or until desired tenderness is reached.
Serve warm. We enjoy this oven roasted vegetable recipe with a simple roasted chicken or roast beef and dinner rolls.