Since we're already a week into March and turning the clocks forward this coming weekend, I'm really tempted to start cooking more "Springy", but as I'm currently writing this it's snowing heavily and the wind is howling, and Spring feels very far away, so today I think I can share this very wintry recipe made with a very wintry veggie without causing too much internet havoc! So if you can get out to the store and actually have power (remote possibilities in our area) you're going to want to pick up one or two while they're still in season, because this Sweet and Hot Roasted Rutabaga is a not-to-miss winner!!
Did you eat rutabaga as a kid and if you did would you know what it looked like? I never knowingly ate it until recently and I'm sure I've been wheeling my cart past it for years in the market, passing it off as some weird, potentially scary veggie that wasn't worthy of my attention. I know that from their perplexed reactions to the one hanging out on my counter during my nieces' birthday party last week, that no one in my immediate and extended family had any idea what it was either. Rutabaga growers definitely need better PR! This root veggie, that's a cross between a cabbage and a turnip, is easy to work with and super delicious--almost sweet.
Here it's roasted till tender and caramelized and then soaked for a minute or two in apple cider vinegar, then tossed with maple syrup and hot red pepper flakes so every bite is sweet and savory at the same time with a decided little kick. And with such a pretty orange hue--who knew?!!
I've got another rutabaga on the counter I'm planning to roast tonight--keep your fingers crossed that we don't lose power again (was that just thunder I heard?!!) Please, please, please let this be the last winter storm!!!
Sweet and Hot Roasted Rutabaga
One rutbaga makes about 3 servings but 2 people could easily split this--definitely double the recipe if you want to serve more people
Prep Time: 10 minutes; Bake Time: 30-40 minutes
- 1 large rutabaga, ends trimmed, peeled and cut into wedges
- 2-3 tablespoons extra-virgin olive oil
- Kosher salt and black pepper to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1-2 shakes red pepper flakes
1. Heat the oven to 400ºF. Place the rutabaga on a large rimmed baking sheet and toss with some olive oil, salt and pepper (you can use your hands if you like) and then arrange the pieces in a single layer. Roast for 30-40 minutes, until tender and caramelized.
2. Transfer roasted rutabaga to a bowl and sprinkle with the vinegar and toss to coat. Let sit for 2-3 minutes. Then pour on maple syrup and add chili flakes and toss. Taste and season with more salt and pepper if needed. Serve immediately.
Note: Recipe adapted from Six Seasons by Josh McFadden. I left out the 1/2 teaspoon fresh chopped rosemary and cooked the rutabaga longer so it would get blackened and caramelized more.