Roasted Rutabaga with Lemon Tahini Dressing
With fresh flavours, this delicious take on rutabagas will have everyone asking for seconds.
Prep Time15 min Cook Time1 hr Total Time1 hr 15 min
8 cups (2 L) BCfresh Rutabaga, cut into 1 1/2-inch/4 cm pieces
3 tbsp (45 mL) olive oil
2 cloves garlic, minced
1 tbsp (15 mL) chopped fresh thyme
1/2 tsp (2 mL) each smoked paprika, salt and pepper
Lemon Tahini Dressing
2 tbsp (30 mL) tahini paste
1/4 cup (60 mL) lemon juice
4 tsp (20 mL) water
1 tbsp (15 mL) olive oil
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each cumin
Pinch cayenne pepper (optional)
1/2 cup (125 mL) pomegranate arils
1/3 cup (75 mL) chopped toasted hazelnuts
2 tbsp (30 mL) finely chopped fresh parsley
Roasted Rutabaga: Preheat oven to 400˚F (200˚C). Toss together rutabaga, oil, garlic, thyme, smoked paprika, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet.
Roast rutabaga, turning occasionally, for 55 to 60 minutes or until golden and tender.
Lemon Tahini Dressing: Place tahini in small bowl; gradually whisk in lemon juice and water until smooth. Stir in oil, garlic, salt, cumin, and cayenne (if using).
Arrange rutabaga on serving platter. Just before serving, drizzle with dressing. Sprinkle pomegranate arils, hazelnuts and parsley over top. Serve warm or at room temperature.
Substitute pumpkin seeds or sunflower seeds for hazelnuts, or omit them for a nut-free dish if desired. Substitute mint for parsley if desired.
Add chickpeas; serve as a vegetarian main dish if desired. Use leftover dressing as a dip for crudités or toasted pita bread if desired. .
I can't bake in the summer; it's just too hot, but now it's fall! And I love fall because I love roasted vegetables ... today I have two different kinds of squashes, some yummy parsnips, and some various colored carrots... and of course potatoes I cooked 3 different kinds ... yummy for dinner tonight, lunch tomorrow, and breakfast on Friday! I love fall ...
Golden rice bowl from #powerplates. I changed up the recipe a little. I oven roasted carrots, kohlrabi, onions & asparagus for the veggies. My hubby is picky so I worked with what he will eat. The tofu paneer was really delicious. It was such a simple marinade & really made for delicious tofu nuggets. The goji curry sauce was a gorgeous color. The entire dish was vibrant. The kids LOVED this meal! #dinner#plantbased#tofu#dairyfree#eattherainbow#roastedvegetables#powerplatescookbook
You don't have to be afraid of vegetarian food. This tasty dish works great as a side or as the meal itself.
Easy Roasted Vegetables
This is such a simple, flavorful recipe that will assuredly become part of your routine cooking.
8 Fresh Carrots – We prefer the rainbow carrots for flavor and color
1 Medium Onion
9 Garlic Cloves
13 oz. of Potatoes
1 Tbsp. Olive Oil
2 tsp Italian Seasoning
What to Do
1) Preheat oven to 425
2) Place olive oil into baking dish
4) Peel, then cut onion into 1 inch strips.
5) Remove nine garlic cloves from the bulb. Leave unpeeled.
6) Wash, then quarter unpeeled potatoes.
7) Place all ingredients into oiled baking dish. Toss to coat.
8) Add Italian Seasoning. Toss to coat.
9) Please baking dish into to oven and cook for 75 minutes. Cooking times vary by make and model of the oven. As a result, check the food halfway through to ensure it does not burn. Adjust your cooking time as needed. Stir occasionally to ensure even cooking.
After watching #reinenteddelaware’s story this past Sunday on a soup made with the left over chicken from a rotisserie chicken, making a stock from that carcass and roasted fresh vegetables, I was inspired to make this soup. I put in the crock pot, also used the soup base she talked about. The taste test proved successful-so yummy!! #reinventeddelaware#roastedvegetables
Tonight's dinner on the 30 Days to Healthy Living plan was so good! Quinoa cooked in gluten free veg stock, with roasted vegetables, and a few splashes of homemade pesto, topped with chilli flakes. #yum
I'm OBSESSED with all the roasted veggies right now 💁 But roasted broccoli is one of my ALL.TIME
FAVS. 😍 It makes for a QUICK and TASTY side dish for weeknight dinner! (BONUS: MY KIDS LOVE IT!) Here's how I make mine: Take a bunch of broccoli florets, drizzle them with EVOO, spread evenly on a sheet pan and bake at 350° 15-30 minutes (to your desired doneness)
I like to season mine with a Garlic and Herb spice blend from McCormick. 😍 Easy peasy lemon squeezey healthy dinner!
Coliflor morada asada con alcachofas💜
A comer!!! >RECETA<
. •2 alcachofas previamente cortadas a cuartos y hervidas 12 min. • 150 gr de garbanzos cocidos
• 200 gr de coliflor morada
cortada en rosetas
1 cuch zumo limon
1 diente ajo picado
4 cuch sop aceite oliva
Sal, oregano seco y albahaca al gusto.
* Condimento coliflor y garbanzos:
1 cuch pequeña de ajo seco
1 cuch de comino
1 cuch de pimenton dulce
3 cuch de aceite de oliva
Precalentar el horno a 225°C .
Sumergir los trozos de alcachofa en el condimento y colocar en la paella, regar con el aliño sobrante.
En un bol poner la coliflor y los garbanzos y aliñar con todo el condimento. Colocar en la paella junto las alcachofas. .
♨️Hornear durante 25 min .
So yesterday I did zero exercise and had way too much sugar (got my hands on some dried mangos... bad idea ☹️) so I woke up this morning motivated to have a healthier day.. I went on a hike first thing and then finished up with a 40 min yoga sesh... even though you don’t typically think of brussel sprouts for breakfast, it was the perfect thing to help me feel back on track.. nothing works better than starting your day of with a vegetable!! —————————————— These were incredibly easy- I simply roasted these on 370 in a baking dish for a about 30 minutes with some salt and olive oil, and topped them with some homemade balsamic dressing (balsamic vinegar, maple syrup, Dijon mustard) - delicious!!
9 2464:50 PM Jul 19, 2018
I made Roast Chicken for Iftar tonight. This chicken was smothered in butter, extra virgin olive oil, fresh rosemary, chopped garlic n seasoned with sea salt & black pepper. Also accompanied with baked vegetables & brown gravy too. Didn’t want to post this before break fast as it’s not nice to temp my fellow friends. Haha! #dinner#iftar#roastchicken#roastedvegetables#dwenujang#prettyyummythings
5 12012:11 PM May 22, 2018
Vegetables are a must. I suggest carrot cake, zucchini bread, and pumpkin pie!!😜😜 Or maybe some of these amazing fall choices!! Where are my beets fans??🙋🏻♀️🙋🏻♀️
10 1479:56 PM Sep 25, 2018
Sausage Tray Bake with Fresh Pesto. All you need is a pack of sausages and whatever needs using up in the fridge. This is a great midweek meal, a great budget meal, a great crowd pleaser and a great meal to throw together if you’re unorganised or short of time.⠀
INGREDIENTS for 4:⠀
8-12 good quality sausages ⠀
2 peppers cubed⠀
2 courgettes roughly chopped⠀
2 red onions cut into wedges⠀
3 garlic cloves bashed⠀
200g cherry tomatoes⠀
300g new potatoes left whole⠀
Fresh Pesto and fresh basil to serve
150g cashew nuts
50g basil leaves picked
70g grated Pecorino or Parmesan
60ml extra virgin olive oil
Juice of a lemon
Put the sausages and potatoes in a roasting tray and drizzle with some olive oil. Roast in a hot oven (200 degrees) for 10 minutes.
Add all the remaining ingredients apart from the pesto and basil and season.
Blitz the pesto ingredients in a processor or bullet.
Return the tray to the oven for 35-40 minutes.⠀
Serve with the pesto and fresh basil leaves.