A tart dill dressing flavors these roasted rutabaga slices rich in vitamins A and C. The recipe from our Test Kitchen is an easy way to develop a taste for root veggies.
- 2 medium rutabagas (1 pound each), peeled, halved and sliced
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons white wine vinegar
- 1 teaspoon honey
- 1/8 teaspoon dill weed
- Dash salt and pepper
- Preheat oven to 400°. In a small bowl, toss rutabagas with oil, salt and pepper. Spread in a single layer in a baking pan coated with cooking spray. Bake 30-35 minutes or until tender, stirring once. Remove to a wire rack; cool slightly.
- In a small bowl, whisk dressing ingredients. Add rutabagas; toss to coat. Serve warm. Yield: 3 servings.
Originally published as Rutabagas with Dill Dressing in Cooking for 2 Fall 2007, p17
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