Roasted Rutabaga with Lemon Tahini Dressing

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Votes: 3
Rating: 4.67
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Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 60 minutes
With fresh flavours, this delicious take on rutabagas will have everyone asking for seconds.



  1. 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.
  2. Roast rutabaga, turning occasionally, for 55 to 60 minutes or until golden and tender.
  3. Place tahini in small bowl; gradually whisk in lemon juice and water until smooth. Stir in oil, garlic, salt, cumin, and cayenne (if using).
  4. 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.
Nutrition Facts
Roasted Rutabaga with Lemon Tahini Dressing
Amount Per Serving (177g)
Calories 170 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1.5g 8%
Cholesterol 0mg 0%
Sodium 310mg 13%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 8g
Protein 3g 6%
Vitamin A 4%
Vitamin C 70%
Calcium 8%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Tips: 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.

Recipe submitted by Half Your Plate Industry Partner BCFresh

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