Roasted Rutabagas with Honey and 5-Spice

March 30, 2010 | By | COMMENTS

Roasted Rutabagas with Honey and 5-Spice 1
Rutabagas aren’t the most attractive of vegetables. In fact, if you passed a rutabaga on the street (or on the farmers market tables) and you’d never seen one before, you’d probably pass it up and move on to the prettier vegetables, like carrots, parsnips, or even beets. They’re lumpy and kind of oddly taupe colored. Rutabagas are actually a cross between a turnip and a cabbage, and they have a slightly sweet, starchy flavor. You can substitute them for potatoes in many recipes or combine half rutabagas and half potatoes for a sweeter, slightly less starchy taste.
In the Pacific Northwest, where I’m from, we don’t have a huge number of local vegetables available during the long winter months. My husband and I are locavores, choosing to only cook with, eat, and blog about foods that can be grown in our local region when they are in season. So we don’t eat asparagus in January or carrots in May. We can and preserve a lot in the summer, but even though preserved vegetables can be quite delicious, there’s nothing quite like fresh. So we’ve learned to be very creative with root vegetables like rutabagas. We love them sliced thin and oven fried, pureed with some horseradish and cream, and roasted with just a hint of olive oil and paprika.


Roasted Rutabagas with Honey and 5-Spice 2
This recipe is quick and easy to prepare. It takes about an hour in the oven, but the active preparation time is less than ten minutes, making it a great recipe for those busy weeknights after work.
Roasted Rutabagas with Honey and 5-Spice
Serves 4 as a side
2 pounds rutabagas (2 large)
1.5 Tbsp olive oil
2 Tbsp Honey
1 tsp 5-spice powder
Sea salt
Directions
Preheat the oven to 400.
Peel and dice the rutabaga into 1/2 inch cubes.
Mix the rutabagas, olive oil, honey, and 5-spice powder in a casserole dish.
Bake for 1 hour, stirring every 20 minutes.
Season to taste with sea salt and serve.
This dish is sweet enough that even kids should chow down happily. It definitely doesn’t taste like a vegetable and you could almost serve it as a dessert!

Categories: Recipes

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