Seriously, though, for some reason, I really craved dairy something fierce after I was done with my recent double round of Whole30®, so I might have over-indulged over the last week. What’s really strange is that dairy isn’t even part of my regular diet anyway, so I fail to understand why I craved it so badly after “officially” abstaining for 60 days. I think I ate more cheese over the course of the last 10 days than I had in all of the preceding year.
But hey, I did fulfill the need for cheese and something pretty good came out of it, too. Just you wait ’til I share my recipe for Cauliflower au Gratin, Italian Style.
But I digress. It’s not cauliflower or cheese we’re having today, it’s rutabaga. Greek Style Oven Roasted Rutabaga!
I recently came across this recipe for Greek Style Roasted Potatoes and thought they looked soooooo good, I just had to have some, like BAD! But despite them being Paleo and even Whole30 approved now, white potatoes are something that I don’t really eat anymore. I guess to me, they just don’t do enough for my body in the nutrition department and are way too high in carbs to be worthy of making it to my plate.
No biggie, though. Unlike dairy, I hardly miss white potatoes (even though I used to eat TONS of them in my former life) There are so many other vegetables to choose from, and so many that make brilliant replacement for potatoes, too. In this case, rutabaga was the perfect candidate. In fact, I think that for this particular recipe, rutabaga is probably even superior to potatoes. It just has so much more flavor to it.
In fact, when I made this dish, my daughter and son-in-law were paying me a visit and they literally wolfed it down. They said it was AH-MA-ZING! (And seriously, am I not absolutely blessed that they should come and visit me at least once a week with the little one? The least I could do is put some good food on the table for them to enjoy while they’re here… )
Alright, what do you say we get busy cooking? These are crazy easy to do, you’ll see.
First, preheat your oven to 400°F.
Then, peel the rutabagas and cut them into chunks of roughly 2 inches; place those chunks in a large mixing bowl.
Note that for this particular recipe, I chose to use 2 smallish rutabagas as opposed to a single, larger one because I wanted most of my pieces to have a similar shape to that of potatoes: like little rounded triangles. Had I used a single large rutabaga, I would’ve ended up with a lot of perfectly square-shaped pieces. Now if you’re not so particular about the final shape of your roasted rutabagas, feel free to use a single large root if you’d like.
Add the rest of the ingredients to a separate bowl and mix vigorously with a whisk until well combined. Pour that sauce right over the rutabagas
Oh, and don’t worry if the mixture kinda wants to break a little bit; it’s not mayonnaise we’re making… Quite frankly, you won’t even see the difference in a couple of minutes.
Toss the rutabaga and and sauce with a spoon until all the pieces are evenly coated.
Now, spread the rutabaga in a single layer across a broiler pan, making sure that there is plenty of room between the pieces to allow air to circulate freely.
Cover the pan with aluminum foil and bake in the oven for 30 minutes.
After that time, remove the foil and lower the heat to 375°F, then continue baking, stirring 2 or 3 times during the process, until the rutabaga is fork tender and starts to caramelize around the edges, which should take about 25 minutes.
Once your rutabaga has reached the desired color and doneness, remove it from the oven and immediately hit it with a light sprinkle of salt.
Let it cool for a few minutes (hey, I know it looks good and you want to try it now, but you wouldn’t want to burn your tongue now, would you? These things are HOT, so leave it!) and then serve, garnished with a few fresh herbs and a dribble of extra-virgin olive oil, if desired.
I’m telling you, one taste of these babies and you’ll forget all about white potatoes.
If only for a little while…
- Preheat the oven to 400°F
- Peel the rutabagas and cut them into roughly 2" chunks; place them in a large mixing bowl.
- Add the rest of the ingredients to a separate bowl and mix vigorously with a whisk until well combined.
- Pour that sauce over the rutabagas and toss with a spoon until all the pieces are evenly coated.
- Spread the rutabaga in a single layer across a broiler pan, making sure there is plenty of room between the pieces of rutabaga to allow air to circulate freely.
- Cover with aluminum foil and bake in the oven for 30 minutes, then remove the foil, lower the heat to 375°F and continue baking, stirring 2 or 3 times during the process, until the rutabaga is fork tender and starts to caramelize around the edges, about 25 minutes.
- Once the rutabaga has reached the desired color and doneness, remove it from the oven and immediately hit it with a light sprinkle of salt. Let it cool for a few minutes and then serve, garnished with fresh herbs and a dribble of extra-virgin olive oil, if desired.