Roasted Rutabagas With Cranberry Sauce Recipes

ROASTED RUTABAGA

Steps:

• Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

ROASTED RUTABAGAS WITH CRANBERRY SAUCE

Steps:

• Preheat the oven to 400 degrees F. Butter a deep 9-by13-inch baking dish.
• Add the rutabagas and shallots to the baking dish. Slice the stick of butter and distribute it over the top. Strip the leaves from 3 sprigs rosemary and sprinkle them over the top along with salt and pepper to taste. Roast until the rutabagas develop a deep golden color, about 45 minutes.
• Meanwhile, combine the cranberries, granulated sugar, brown sugar, orange rind, orange juice, the remaining sprig rosemary and 3/4 cup water in a medium saucepan. Cover and cook the cranberries over medium heat until they burst, about 30 minutes. Remove from the heat and set aside until ready to serve. Discard the rosemary sprig.
• Remove the rutabagas from the oven. Toss to combine the ingredients and serve drizzled with the cranberry sauce.

EASY ROASTED RUTABAGA

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Line a large, rimmed baking sheet with foil.
• Peel the rutabaga(s) and cut them into 1-inch pieces.
• In a large bowl or food storage bag, toss the diced rutabaga with the olive oil, salt, pepper, and nutmeg, if using.
• Arrange the rutabaga in a single layer on the prepared baking sheet.
• Bake for about 40 to 50 minutes, until tender and lightly browned.
• Toss with fresh chopped parsley, if desired.

MAPLE RUTABAGA WITH CRANBERRIES

Steps:

• Peel rutabaga and cut into cubes.
• Cook 30-40 minutes till tender.
• Drain and mash, adding maple syrup, butter, salt, and pepper.
• Stir in cranberries.
• Spread into a 2 litre baking dish.
• If making ahead, cover and refrigerate now for up to 24 hours, and add 15 minutes to baking time.
• Bake, covered, at 400F for 30 minutes or till hot.
• For topping, combine ingredients and sprinkle over top.
• Broil for 2 or 3 minutes until a nice golden colour.

CRANBERRY POT ROAST

Steps:

• Bring the beef broth and water to a boil in a saucepan over high heat. Stir in the cranberry sauce until dissolved. Pour the sauce into a slow cooker set to High.
• Meanwhile, season the beef roast with salt and pepper, then sprinkle evenly with the flour. Heat the vegetable oil in large skillet over medium heat. Cook the roast in the hot oil until brown on all sides, about 2 minutes per side. Transfer the roast to the slow cooker along with the chopped onion.
• Cook until the roast easily pulls apart with a fork, about 4 hours.

SLOW COOKER CRANBERRY ROAST

Steps:

• Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
• Cover, and cook 8 hours on Low.
• Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.