Roasted rutabaga and leeks
A fabulously easy and tasty side dish made with the underrated and underused rutabaga.
My dad used to love bringing home strange fruits and vegetables for us to taste, and I’m sure rutabaga was high on the list. With its pale green color, and strange tentacle like roots, it’s a close double for alien life in the produce department. But once you’ve gotten past the thick skin and twisted roots, the inside is similar to a potato, but with more flavor.
The roasted leeks add a savory sweetness to the mix, yielding a unique side dish that pairs perfectly with almost any entree – fish, meat, chicken, or as part of a wholesome vegan feast.
- 4 rutabagas, peeled and cut into chunks
- 3 leeks, white part only, sliced
- 1 1/2 teaspoon chili pepper (or less)
- 2-3 tablespoon olive oil
Preheat oven to 400. Line a baking sheet with parchment paper.
Toss rutabaga chunks and leek slices with olive oil, sea salt and chili pepper.
Bake for 25-30 minutes, stirring halfway.
Related Topics: Vegetarian