Roasted Rutabaga and Potatoes with Carrots

I wasn't able to find a recipe like this for rutabaga anywhere, so I came up with one on my own, and it was fantastic! Just make sure that you thoroughly cook your rutabaga--it's not so good when it still has that bitter semi-raw taste.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 426 Calories

Ingredients

• ½ lemon, juiced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• ½ pound baby carrots
• 1 teaspoon lemon pepper
• ½ teaspoon sea salt
• 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 large red onion, chopped into 1-inch pieces
• ½ large white onion, chopped into 1-inch pieces

Recipe Instructions

Step 1

Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.

Step 2

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.

Step 3

Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.