This flavorful, unusual recipe prompts folks to rethink their assumptions about rutabagas. Be sure to boil beets, turnips and rutabagas first until they are tender-firm, as they don’t cook as fast as the potatoes. Boil the beets in a
separate pot, or all of your veggies will turn purple.
Ingredients
- 8 cups beets, turnips, rutabagas and potatoes, cleaned, peeled and chopped into bite-sized pieces
- 1/2 cup olive oil
- 21⁄4 T. garlic salt
- 21⁄4 T. dried oregano
- 11⁄2 T. sugar
- 11⁄2 T. dried thyme
Preparation
Mix spices and oil in a glass jar and let sit for an hour or more.
Place veggies in a 9- by 13-inch baking pan. Drizzle spice and oil mixture over veggies and toss to coat.
Bake at 425 degrees F for 20 to 25 minutes or until tender, stirring occasionally.
Serves 8.
Recipe from Lisa Kivirist's The Community Table article in July/August 2009 Hobby Farm Home.