With fresh flavours, this delicious take on rutabagas will have everyone asking for seconds.
Ingredients
Roasted Rutabaga:
- 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 e
- 1/2 tsp (2 mL) salt /li>
- 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
Instructions
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.
Tips:
- 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.
