RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes

Vegetable Recipes• Pumpkin to Yucca • >  Rutabagas & Carrots, Roasted



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Also see article: The Root of the Matter


Roasting is one of the best cooking methods for optimizing root vegetables’ flavor.  Unlike boiling, where water dilutes some of the vegetable’s flavor, roasting intensifies it.

• 1 medium rutabaga, peeled and cut into medium to large dice
• 3 carrots, peeled and cut into medium to large dice
• Olive oil as needed
• Rosemary, chopped as needed
• Salt and pepper to taste

Pre heat the oven to 350. 

Peel and chop the rutabaga and carrots to the same size.

Place in a baking dish.

Add the olive oil and stir to coat well.

Add the rosemary, salt and pepper, and stir again.

Roast for a half hour or until the vegetables are soft. 

Obviously this will depend on the exact size that you cut them and the quirks of your particular oven.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages