Roasted Rutabaga with Savoury Lemon Garlic Yogurt and Pistachios
Recipe written and developed by: Charmaine Broughton
Food Styling & Photography by: @foodphotosbymeg
Rutabaga is an often overlooked root vegetable due to its appearance – but once peeled and roasted, rutabaga makes a delicious side dish to any meat and/or fish. Up your roasted rutabaga game by serving it with a zesty & savoury yogurt. No doubt your guests will be raving about this dish
PrintRoasted Rutabaga with Savoury Lemon Garlic Yogurt and Pistachios
Ingredients
Units
Scale
Lemon Garlic Yogurt
- 1 1/4 cups (310 mL) plain full fat Greek style yogurt
- 1/2 cup (125 mL) chopped fresh parsley
- Zest of one lemon
- 1 tbsp (15 mL) Crosby’s Maple + Molasses
- 1 tbsp (15 mL) minced fresh ginger root
- 1 tbsp (15 mL) lemon juice
- 3 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
Stir together all ingredients until well combined. Cover and refrigerate until ready to use (up to 2 days). Restir before serving
Roasted Rutabaga
- 1 rutabaga (about 2.5 lbs), peeled and chopped in (approx) 1-inch cubes
- 2 medium cooking onions, peeled and chopped
- 2 tbsp (30 mL) vegetable oil
- 1 tbsp (15 mL) dried sage leaves (if using ground sage, only use 1/2 tsp (2 mL))
- 1/2 tsp (2 mL) ground cardamom
- 1/2 tsp (2 mL) each of salt and pepper
- 3 tbsp (45 mL) Crosby’s Maple + Molasses
- 1 tbsp (15 mL) chopped fresh rosemary
Garnish
- 1/2 cup (125 mL) roughly chopped shelled pistachios
- 1/2 cup (125 mL) finely chopped green onions
- 1 tbsp (15 mL) Crosby’s Maple + Molasses
Instructions
- Preheat the oven to 400 F (200 C).
- Toss rutabaga with onions, oil, dried sage, cardamom, salt and pepper.
- Place on a large baking sheet lined with parchment paper.
- Roast in the center of the oven for 35 minutes, tossing only once (halfway through roasting) until evenly golden.
- Remove from the oven and let cool on the baking sheet.
- In a large bowl, toss rutabaga with Maple + Molasses and rosemary.
- Place about ¾’s of the yogurt mixture evenly on a serving platter, and top with rutabaga. Dollop remaining yogurt mixture evenly over top and garnish evenly with pistachios, chopped green onions and drizzle with Maple + Molasses
Notes
Delicious & Doable Tips
- garnish dish with ½ cup (125 mL) dried cherries.
- no pistachios on hand? No problem! Use ½ cup (125 mL) roughly chopped walnuts or almonds instead.
