I could not help myself, one last Thanksgiving recipe upon request……
I was chatting with a friend on Friday night who asked me for a recipe using an ingredient that we typically do not use.
She suggested a dish made with Rutabagas….
So, I went on my search, tested the dish on my lucky family (guinea pigs)….
It was a DELICIOUS SIMPLE SUCCESS!!!!
My suggestion, if you have little ones, load up on the parsnips.
Just a little background on these three root vegetables, which will be a delicious addition to your Thanksgiving table…..
Rutabaga: similar to a turnip but larger. Color is of flesh and golden. Flavor is sweet and a bit tangy (middle)
Turnips: white flesh, purple at base, earthy spicy flavor…great roasted or mashed (right)
Parsnips: long thin, white root veggie. looks like a carrot except for its larger at base. Flavor is sweet, with a tinge of spiciness. Roasting intensifies the sweetness (left)
Roasted Parsnips, Turnips, and Rutabagas with Honey Glaze
2 tablespoons butter, melted, divided
2 tablespoons honey
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch of cayenne pepper
12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2 inch pieces
12 ounces turnips, peeled, cut into 1 inch wedges
12 ounces rutabaga, trimmed, peeled, cut into 3/4 to 1 inch wedges
1 tablespoons extra-virgin olive oil
Coarse kosher salt
Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, cumin, cinnamon, and pinch of cayenne pepper in a small bowl to blend
Season to taste with salt
Let glaze stand at least 45 minutes to allow flavors to blend
Preheat oven to 400
Line large rimmed baking sheet with parchment paper. Spread parsnips, turnips, and rutabagas evenly on baking sheet
Drizzle remaining 1 1/2 tablespoons melted butter and olive oil; sprinkle with salt and pepper and toss to coat well
Roast veggies until soft and browned in spots, toss occasionally, about 50 minutes
Take pan out of the oven; pour glaze over veggies; toss to coat evenly. Roast until glaze is absorbed and veggies are browned, about 15 minutes longer
The picture does not do the taste any justice…….it is YUMMY!
SLOW DOWN, EAT REAL FOODS, AND ENJOY THE RESULTS OF YOUR MINDFUL CHOICES
Remember….leave any emotional baggage at the front door, that is your drop off station..
Walk into your dinner feeling lots of GRATITUDE, INNER LIGHT AND LOVE….
Much peace and gratitude,