Spicy Roasted Rutabaga and Sweet Potato with Rosemary

It has been so cold lately! Post-holidays I try my best to eat healthy, but salads don’t satiate me! I prefer to have something nice and warm – or at least cooked – at this time.

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So I got these ugly little fellas in my farm box. Before I made this recipe, all that I knew about Rutabagas was that it was a funny word. I did know, however, that it was a root vegetable, and it could be roasted as such. My aunt made a lovely sweet potato dish for thanksgiving, and I thought I’d chop these up and add them to the mix. The rutabagas were slightly sweeter and less starchy than potatoes. It was a great complement to the sweet potatoes!  They were pretty simple to make too!

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I just chopped up the rutabaga, sweet potato and sweet onion and tossed it  with some olive oil, black pepper  and rosemary, and a healthy amount of red pepper flakes, and roasted them in the oven until they were browned and slightly crispy on the edges.  I took inspiration from this recipe: https://toriavey.com/toris-kitchen/spicy-roasted-sweet-potatoes/  I’m sure you’ll love it!

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You Will Need:

  • 2 rutabagas
  • 2 small sweet potato or 1 large sweet potato
  • 1 vidalia onion
  • Rosemary (I used dried, but if you can get fresh, even better!
  • Seasoning: Salt, pepper, chili flakes

To Prepare 

  1. Peel and chop the sweet potatoes and rutabagas into half-inch squares
  2. Dice 1 large sweet onion
  3. Toss generously with olive oil (enough to coat the veggies), about a tbsp of rosemary (chopped)  and salt (1 tsp to start), pepper and chili to taste.
  4. Lay flat on a baking sheet and bake at 425° for about 20 minutes, until it is soft a the center and the edges are slightly crispy. The sweet potatoes will have nicely wilted.

Serves well as a delicious side, in lieu of home fries at brunch or just on its own!

Makes 4 servings 


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Enjoy!

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