Roasted Rutabaga with Lemon Tahini Dressing

Name: Roasted Rutabaga with Lemon Tahini Dressing
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 8 cups Rutabaga (cut into 1 1/2 inch pieces); 3 tbsp olive oil; 2 cloves garlic (minced); 1 tbsp Thyme (fresh, chopped); 1/2 tsp Smoked Paprika; 1/2 tsp Each Salt and Pepper; 2 tbsp Tahini Paste; 1/4 cup Lemon Juice; 4 tsp Water; 1 tbsp olive oil; 1 clove garlic (minced); 1/2 tsp Salt; 1/4 tsp cumin; Pinch Cayenne Pepper (optional); 1/2 cup Pomegranate Arils; 2 tbsp Parsley (fresh, finely chopped)

Jan 26, 2017

Roasted Rutabaga with Lemon Tahini Dressing

With fresh flavours, this delicious take on rutabagas will have everyone asking for seconds.

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Main Dishes, Side Dishes

Servings servings

Calories 170 kcal

Ingredients

Roasted Rutabaga

8 cups Rutabaga cut into 1 1/2 inch pieces
3 tbsp olive oil
2 cloves garlic minced
1 tbsp Thyme fresh, chopped
1/2 tsp Smoked Paprika
1/2 tsp Each Salt and Pepper

Lemon Tahini Dressing

2 tbsp Tahini Paste
1/4 cup Lemon Juice
4 tsp Water
1 tbsp olive oil
1 clove garlic minced
1/2 tsp Salt
1/4 tsp cumin
Pinch Cayenne Pepper optional
1/2 cup Pomegranate Arils
2 tbsp Parsley fresh, finely chopped

Instructions

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.
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.

Notes

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.

Recipe submitted by Half Your Plate Industry Partner BCFresh

Nutrition

Serving: 177gCalories: 170kcalCarbohydrates: 16gProtein: 3gFat: 11gSaturated Fat: 1.5gSodium: 310mgFiber: 4gSugar: 8gVitamin A: 200IUVitamin C: 57.8mgCalcium: 80mgIron: 1.1mg

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