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.
Estimated Cost Per Serving:
Nutrition Facts
Roasted Rutabaga with Lemon Tahini Dressing
Per
177 g
Calories
170
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1.5
g
9
%
Carbohydrates
16
g
5
%
Fibre
4
g
17
%
Sugars
8
g
9
%
Protein
3
g
6
%
Sodium
310
mg
13
%
Vitamin A
200
IU
4
%
Vitamin C
57.8
mg
70
%
Calcium
80
mg
8
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
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