Roasted rutabaga with beets, carrots, and parsnips is a tasty combination of classic cool-weather root vegetables, embellished with red onion and thyme and/or rosemary.
Oven-roasting brings out the natural sweetness of many vegetables — especially root vegetables. Even seasonings are optional, because roasting brings out such incredible flavors. In most cases, just the lightest sprinkling of salt and pepper is all you’ll need.
This medley of roasted vegetable goes one flavor notch higher with the subtle flavors of vinegar and maple syrup.
The nice thing about most any kind of roasted vegetable preparation, including this one, is that you don’t have to slavishly follow the recipe. Use a little more or a less than the amounts if each vegetable recommended here and roast in a hot oven until lightly and evenly golden.
You can vary the vegetables suggested here, as well as the amounts. And make sure to explore the variations following the recipe.
Rutabaga prep tips
Whole rutabaga can be rather unwieldy, so your best bet is to start by trimming the ends and then halving the vegetable first with a sharp knife. Next, once you have a flat surface for it to balance it on, cut into 1/2- inch (at most) half-circles for this recipe. If you’re using a large rutabaga, you can cut these half-circles into smaller chunks.
If you’ve scrubbed the vegetable well, and it’s unwaxed, you can keep the skin on, but for aesthetic purposes most cooks prefer to peel the rutabaga. In that case, use a sharp paring knife to remove the skin.
If you’d like a super-detailed tutorial on prepping rutabaga, you’ll find How to Cut and Peel a Rutabaga at Irish Mom. And learn more about this often neglected vegetable in our Guide to Rutabaga.
Beet prep tips
Peeling raw beets is challenging. Partially cooking them, either in a saucepan covered in water, or in the microwave (about 2 to 3 minutes per raw beet) really helps. Cook just until you can poke through about a quarter inch into the beet.
Let the beets cool to room temperature (if you need to expedite this, plunge them into a bowl of ice water). To minimize the mess when cutting, peel the beets over the trash or compost container, then slice or chop them on a cutting board covered with wax paper.
Vegetable variations
- Stir in ribbons of collard greens or lacinato kale, about 10 minutes before the vegetables are done.
- Substitute other vegetables each time you make this Other root vegetables that work well are sweet potatoes, parsnips, daikon radish, turnip, and rutabagas. Try cauliflower and/or broccoli in place of brussels sprouts.
- Add some chopped garlic to the mix for even deeper flavor.
- To make this a main dish, serve on a bed of cooked lentils or quinoa.
Explore more …
- Roasted Vegetable Recipes
- Roasted Beet and Fennel Salad (with Beet Greens and Oranges)
- Classic Roasted Root Vegetables with Lots of Variations
- Sweet and Citrusy Beets with Beet Greens
Roasted Rutabaga with Beets, Carrots, and Parsnips
Roasted rutabaga with beets, carrots, and parsnips is a tasty combination of classic cool-weather root vegetables, embellished with red onion and thyme and/or rosemary.
Ingredients
- 1 large or 2 medium rutabagas
- 2 medium beets, peeled and cut into bite-sized chunks (see prep tips above recipe box)
- 4 medium carrots, peeled, quartered lengthwise and cut into 3-inch sections (or 2 cups baby carrots)
- 2 medium parsnips, peeled cut to more or less match carrots
- 1 medium red onion, cut into chunks
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- Salt and freshly ground pepper to taste
- Fresh rosemary and/or thyme sprigs for garnish, optional
Instructions
- Preheat the oven to 425º F.
- Trim the ends of the rutabaga in half. Balance on a flat surface, then cut into 1/2- inch (at most) half-circles. If you’ve scrubbed it well, and it’s unwaxed, you can keep the skin on, but for aesthetic purposes most cooks prefer to peel rutabaga. In that case, use a sharp paring knife to remove the skin.
- Prepare beets, carrots, parsnips, and onion as directed, and combine in a large mixing bowl with the parsnip.
- Drizzle the oil, syrup, and vinegar into the vegetable mixture and stir together well.
- Transfer the mixture to a parchment-lined roasting pan. Bake for 25 to 30 minutes, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
- Season with salt and pepper and garnish with fresh rosemary or thyme sprigs, if using. Serve straight from the pan, or transfer to a covered serving container and keep warm until serving.
Notes
Variations
- Stir in ribbons of collard greens or lacinato kale, about 10 minutes before the vegetables are done.
- Substitute other vegetables each time you make this. Other root vegetables that work well are sweet potatoes, tiny new potatoes, daikon radish, turnip. Add a favorite cruciferous vegetable or two — cauliflower, broccoli, and/or brussels sprouts.
- Add some chopped garlic to the mix for even deeper flavor.
- To make this a main dish, serve on a bed of cooked lentils or quinoa.
If you like this roasted vegetable medley, you may also enjoy …
See more vegetable-rich salads & sides.
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