Baked Carrots Turnips Rutabagas Recipes

BAKED CARROTS, TURNIPS & RUTABAGAS

Baked Carrots, Turnips & Rutabagas image

Make and share this Baked Carrots, Turnips & Rutabagas recipe from Food.com.

Provided by Dancer

Categories Fruit

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 large carrots, cut in large bite-sized pieces
1 medium turnip, cut in large bite-sized pieces
1 medium rutabaga, cut in large bite-sized pieces
1/4 cup dry sherry or 1/4 cup vegetable broth
1 tablespoon apple juice concentrate or 1 tablespoon applesauce
1 tablespoon maple syrup or 1 tablespoon brown sugar
1 teaspoon grated fresh lemon rind

Steps:

Preheat oven to 350 degrees.
Arrange carrots, turnip, and rutabaga in 2-quart casserole dish.
In small bowl, combine remaining ingredients.
Drizzle over vegetables.
Cover vegetables with aluminum foil; bake 40 to 50 minutes.
Serve over brown rice.

Nutrition Facts : Calories 187.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.3, Carbohydrate 39.7, Fiber 8.1, Sugar 28.9, Protein 3.6

ROASTED PARSNIPS, TURNIPS, AND RUTABAGAS WITH ANCHO-SPICED HONEY GLAZE

Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze image

Provided by Molly Stevens

Categories Side Roast Vegetarian Low Cal High Fiber Root Vegetable Parsnip Turnip Fall Healthy Honey Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons (1/4 stick) 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 ancho chiles
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 1/2 tablespoons extra-virgin olive oil
Coarse kosher salt
Ingredient info: Look for ground ancho chiles in the spice section of many supermarkets and at Latin markets.

Steps:

Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper in small bowl to blend. Season to taste with salt. Let glaze stand at least 45 minutes to allow flavors to blend. Do AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Spread parsnips, turnips, and rutabagas evenly on prepared baking sheet. Drizzle remaining 1 1/2 tablespoons melted butter and olive oil over; sprinkle with salt and pepper and toss to coat well. Roast until vegetables are soft and browned in spots, tossing occasionally, about 50 minutes.
Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer. Serve warm.

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