Roasted Rutabaga with Lemon Tahini Dressing
With fresh flavours, this delicious take on rutabagas will have everyone asking for seconds.
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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.
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
