Side Dish

Roasted Rutabagas With Golden Raisin-Maple Vinaigrette

Here’s something I never thought I’d say about rutabagas: Yum. It gets sweeter when roasted, and the vinaigrette finishes the dish with sweet and sour flavors

2 pounds rutabaga

1 1/2 tablespoons olive oil

Salt and freshly ground pepper

2 tablespoons apple cider vinegar

2 tablespoons maple syrup

1/3 cup golden raisins, coarsely chopped

Heat the oven to 375 degrees.

Cut off a thin slice at the root and stem ends of the rutabaga. Stand it on a cutting board, and use a large, sharp knife to slice off the peel, cutting from top to bottom. Cut into 1-inch chunks.

Toss rutabaga with 1 tablespoon of the oil in a nonstick roasting pan. Season with salt and pepper to taste. Roast 30 to 35 minutes, turning every 10 to 15 minutes, until tender.

Meanwhile, combine the remaining 1/2 tablespoon oil with the vinegar, maple syrup and raisins. Season with salt and pepper to taste. Whisk to emulsify.

Transfer the rutabaga to a serving dish; spoon the vinaigrette over the rutabaga. Serve warm. Makes 5 servings.

Source: Stephanie Witt Sedgwick, Washington Post Service

Per serving: 160 calories, 3 g protein, 29 g carbohydrates, 5 g fat (1 g saturated fat), 0 cholesterol, 95 mg sodium, 5 g dietary fiber, 21 g sugar