Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 6 servings

Ingredients

Roasted Rutabaga

  • 8 cups Rutabaga cut into 1 1/2 inch pieces
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp Thyme fresh, chopped
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Each Salt and Pepper

Lemon Tahini Dressing

  • 2 tbsp Tahini Paste
  • 1/4 cup Lemon Juice
  • 4 tsp Water
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1/2 tsp Salt
  • 1/4 tsp cumin
  • Pinch Cayenne Pepper optional
  • 1/2 cup Pomegranate Arils
  • 2 tbsp Parsley fresh, finely chopped

Instructions

  • 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.
  • 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.
Nutrition Facts
Roasted Rutabaga with Lemon Tahini Dressing
Serving Size
 
177 g
Amount per Serving
Calories
170
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1.5
g
9
%
Sodium
 
310
mg
13
%
Carbohydrates
 
16
g
5
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
3
g
6
%
Vitamin A
 
200
IU
4
%
Vitamin C
 
57.8
mg
70
%
Calcium
 
80
mg
8
%
Iron
 
1.1
mg
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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