Roasted Rutabagas With Cranberry Sauce Food

ROASTED RUTABAGA

Steps:

• Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

ROASTED RUTABAGA

Steps:

• Place a rack in the center of the oven and preheat to 400 degrees F (200 degrees C).
• Place rutabaga in a large resealable plastic bag and drizzle olive oil over it. Seal the bag tightly and shake until rutabaga is nicely covered with oil. Open the bag and add salt, sugar, basil, and oregano. Seal the bag again and shake gently until spices are evenly distributed. Transfer rutabaga to a nonstick baking sheet.
• Roast in the preheated oven until tender and golden, stirring halfway through, about 40 minutes.

ROASTED RUTABAGAS WITH CRANBERRY SAUCE

Steps:

• Preheat the oven to 400 degrees F. Butter a deep 9-by13-inch baking dish.
• Add the rutabagas and shallots to the baking dish. Slice the stick of butter and distribute it over the top. Strip the leaves from 3 sprigs rosemary and sprinkle them over the top along with salt and pepper to taste. Roast until the rutabagas develop a deep golden color, about 45 minutes.
• Meanwhile, combine the cranberries, granulated sugar, brown sugar, orange rind, orange juice, the remaining sprig rosemary and 3/4 cup water in a medium saucepan. Cover and cook the cranberries over medium heat until they burst, about 30 minutes. Remove from the heat and set aside until ready to serve. Discard the rosemary sprig.
• Remove the rutabagas from the oven. Toss to combine the ingredients and serve drizzled with the cranberry sauce.

EASY ROASTED RUTABAGA

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Line a large, rimmed baking sheet with foil.
• Peel the rutabaga(s) and cut them into 1-inch pieces.
• In a large bowl or food storage bag, toss the diced rutabaga with the olive oil, salt, pepper, and nutmeg, if using.
• Arrange the rutabaga in a single layer on the prepared baking sheet.
• Bake for about 40 to 50 minutes, until tender and lightly browned.
• Toss with fresh chopped parsley, if desired.

CRANBERRY-GLAZED CARROTS

Steps:

• Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7 minutes. Add 1 1/2 cups no-sugar-added cranberry juice, 3/4 teaspoon cumin and a pinch each of cinnamon and salt. Simmer, stirring, until tender and glazed, 25 minutes. Sprinkle with chopped parsley.

BAKED RUTABAGA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil over high heat. Add rutabagas; boil until tender, about 15 minutes.
• Meanwhile, blend or whisk egg whites in a bowl until thick and frothy.
• Drain water from rutabagas and mash with a potato masher. Stir in butter while still hot so it melts and is distributed evenly, followed by egg yolks, green onion, dill, paprika, garlic powder, salt, and black pepper. Pour into a 9-inch ceramic or Pyrex® casserole dish that is approximately 1 1/2-inch thick.
• Combine croutons and almonds in the bowl of a food processor until crumbly. Sprinkle over the top of the casserole.
• Bake in the preheated oven until browned and bubbly, 25 to 30 minutes.