Roasted Rutabaga and Potatoes with Carrots recipe
All Recipes Side Dish Vegetables Onion
Ingredients
- extra-virgin olive oil, plus more for greasing 4 russet potatoes, peeled and chopped into 1-inch cubes 1 rutabaga, peeled and chopped into 1-inch cubes ½ pound baby carrots ½ large red onion, chopped into 1-inch pieces ½ large white onion, chopped into 1-inch pieces ½ lemon, juiced 3 cloves garlic, minced 2 teaspoons Italian seasoning 1 teaspoon lemon pepper ½ teaspoon sea salt
Nutrition Info
- 425.6 caloriescarbohydrate: 68.5 gcholesterol: : -fat: 14.6 gfiber: 8.8 gprotein: 8.2 gsaturatedFat: 2.1 gservingSize: -sodium: 414.6 mgsugar: 11.5 gtransFat: : -unsaturatedFat: : -
Directions Roasted Rutabaga and Potatoes with Carrots
Directions
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Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt, toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan.
Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.