Roasted Rosemary Rutabaga & Veggies

Roasted Rosemary Rutabaga & Veggies - Candy Coated Culinista

Roasted Rosemary Rutabaga & Veggies – Candy Coated Culinista

When Thanksgiving and the autumn season rolls around I always want to incorporate rutabaga into something and this simple side dish fits the bill.

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 1 hour.
Difficulty level is: Easy

Ingredients
• 1 rutabaga, peeled and cut into a thick julienned
• 2 carrots, peeled and julienned
• Green beans, generous handful
• Fresh rosemary, off the stem and chopped a little
• Sea salt, to taste
• Black pepper, to taste

Assembly
1. Preheat oven to 350°F.
2. Line a roasting pan with aluminum foil.
3. Place vegetables on roasting pan and sprinkle with rosemary and toss.
4. Bake for 1 hour.
5. Plate and serve.

Please Enjoy

My thoughts
Roasting veggies couldn’t be easier. Once I finished peeling the rutabaga all I did was coat the vegetables and tossed them in the oven. The green beans and rutabaga were still crunchy and I could taste the rosemary. This is a great no fuss side dish.

Roasted Rutabagas, Green Beans & Carrots - Candy Coated Culinista

Roasted Rutabagas, Green Beans & Carrots – Candy Coated Culinista

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