Once I found out it was a root vegetable, I had a little bit better of an idea how to handle my situation. All the ideas on the internet seemed to be just mashing them like potatoes with other root vegetables: like parsnips, or turnips. But I didn't have parsnips or turnips, and I didn't want mashed vegetables, either.
And then I stumbled upon this recipe. I didn't have all the ingredients, but it gave me some much needed direction, so I went with it. Oh my, am I glad I did. We all had seconds -- the boys both asked for more, and I gave them good sized portions to start with! So it must have been good, right?
This may even grace our Thanksgiving table!
Roasted Root Vegetables with a Honey Mustard Vinaigrette
- 1 rutabaga, peeled and cubed 3-4 cups
- 2 sweet potatoes, peeled and cubed 3-4 cups
- 1/2 lb carrots, sliced/chopped 2 cups
- olive oil
- 1-2 t Italian seasoning
- 3 T white wine vinegar
- 1 T Dijon mustard
- 1 T honey
- 1 T olive oil
-- On a silpat, or parchment covered, baking sheet, spread the vegetables
-- Bake for 30 minutes at 350, or until tender. Transfer to a large serving bowl
-- Mix the dressing, and drizzle over the veggies, making sure to stir well to coat