With another holiday around the corner, I thought a sweet-treat…
Rutabaga can be a divisive root. Some people love it; others really do not. After all, rutabaga makes no bones about its robust and assertive flavour. One might say rutabaga is an acquired taste.
Well, I acquired a taste for it at a rather young age when during the winter months my parents would often cook up delicious feeds of Corned Beef and Cabbage. In amongst the dreamily brined brisket and perfectly wilted cabbage leaves were chunks of carrots, potatoes, and rutabaga. I was never sure what I enjoyed more – that salty tender beef or those soft bits of warm vegetables smothered in dollops of butter.
Since butter is no longer in my repertoire of things-in-which-to-smother-food, I have had to get creative with ways to enjoy and season my vegetables. Currently, I’m crushing on glazing as a cooking method that is both flavourful and fun because who doesn’t get a little swoony over caramelized anything?
If you haven’t yet tried rutabaga, then let this recipe for Glazed Rutabaga be the one that introduces you two. The rutabaga holds up so well in both texture and flavour to the sweet and tangy glaze. Adding a glossy and flavourful coat allows the rutabaga to shine, and you know what? Rutabaga deserves to have its day, especially if that day is wrapped in rich, caramelized nommy-ness.
Glazed Rutabaga (AIP, Paleo, SCD)
Author: Martine Partridge
Recipe type: Side Dish / Vegetable
- ½ large rutabaga (about 24 oz.), cut into chunks
- 2 tbsp. extra virgin olive oil, divided
- ½ tsp smoked sea salt
- 1 tbsp. honey
- 1 tbsp. lemon juice
- 1 garlic clove, minced
- ¼ tsp dried thyme
- ¼ tsp cumin (NOTE: Cumin is a Stage 1 Reintroduction, so if you are following the elimination phase of AIP, then swap the cumin for cinnamon -- both are fragrant.)
- Heat oven to 400 degrees. Line a large baking sheet with parchment paper.
- Peel and cut rutabaga into 1-inch chunks.
- Toss the rutabaga with 1 tbsp. of olive oil and ½ tsp smoked sea salt. Layer on the parchment-lined baking sheet. Do not overcrowd the baking sheet as this renders roasted vegetables that are unpleasantly mushy.
- Roast the rutabaga for 40 minutes, tossing occasionally after the 20-minute mark.
- While the rutabaga is roasting, assemble the glaze ingredients (honey, the other tablespoon of olive oil, lemon juice, garlic, thyme and cumin or cinnamon). Warm gently to combine.
- After 40 minutes, remove the rutabaga from the oven. Drizzle the glaze over the rutabaga, stirring around to ensure that all pieces are coated.
- Return the pan to the oven for another 10 minutes, tossing once or twice, until you see that glaze start to bubble and caramelize, which, my friends, is heaven!
- Remove from the oven and serve.