Roasted Rutabaga and Potatoes with Carrots Good Recipes

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Roasted Rutabaga and Potatoes with Carrots

"I wasn't able to find a recipe like this for rutabaga everywhere, so I came up with one on my own, and it become wonderful! Just make certain which you very well cook dinner your rutabaga--it is no longer so right when it nonetheless has that sour semi-raw flavor."

Ingredients :

more-virgin olive oil, plus extra for greasing
4 russet potatoes, peeled and chopped into 1-inch cubes
1 rutabaga, peeled and chopped into 1-inch cubes
half pound infant carrots
half large crimson onion, chopped into 1-inch pieces
1/2 huge white onion, chopped into 1-inch portions
1/2 lemon, juiced
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon lemon pepper
1/2 teaspoon sea salt

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H15M

Adjust oven rack to backside position. Preheat oven to 450 levels F (230 levels C). Grease a big roasting pan with olive oil.
Toss potatoes, rutabaga, carrots, pink onion, and white onion in a large mixing bowl. Add 1/four cup olive oil and toss to flippantly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to very well distribute ingredients. Transfer vegetable aggregate to the prepared roasting pan.
Roast in preheated oven until rutabaga is effortlessly pierced with a fork and brilliant yellow or orange, approximately 45 mins.

Notes :

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