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