With fresh flavours, this delicious take on rutabagas will have everyone
asking for seconds.
Roasted Rutabaga with Lemon Tahini Dressing
With fresh flavours, this delicious take on rutabagas will have everyone
asking for seconds.
Ingredients
Roasted Rutabaga
- 8 cups 2 L BCfresh Rutabaga, cut into 1 1/2-inch/4 cm pieces
- 3 tbsp 45 mL olive oil
- 2 cloves garlic minced
- 1 tbsp 15 mL chopped fresh thyme
- 1/2 tsp 2 mL each smoked paprika, salt and pepper
Lemon Tahini Dressing
- 2 tbsp 30 mL tahini paste
- 1/4 cup 60 mL lemon juice
- 4 tsp 20 mL water
- 1 tbsp 15 mL olive oil
- 1 clove garlic minced
- 1/2 tsp 2 mL salt
- 1/4 tsp 1 mL each cumin
- Pinch cayenne pepper optional
- 1/2 cup 125 mL pomegranate arils
- 1/3 cup 75 mL chopped toasted hazelnuts
- 2 tbsp 30 mL finely chopped fresh parsley
Instructions
- Roasted Rutabaga: 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.
- Lemon Tahini Dressing: 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.
Notes
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. Use leftover dressing as a dip for crudités or toasted pita bread if desired.
Add chickpeas; serve as a vegetarian main dish if desired. Use leftover dressing as a dip for crudités or toasted pita bread if desired.
