Honey enhances the natural sweetness in rutabagas and parsnips. This is a perfect side dish for a holiday menu.
Recipe information
Yield
makes 6 servings
Ingredients
2 medium rutabagas, peeled (about 2 pounds each)
4 large parsnips, peeled
6 tablespoons melted butter or olive oil
3 tablespoons honey
1/2 teaspoon ground allspice
Kosher salt and freshly ground black pepper
3 tablespoons freshly squeezed lemon juice
Preparation
Step 1
Position the racks so they are evenly spaced. Preheat the oven to convection roast at 425°F. Cover a shallow-rimmed baking pan or jelly roll pan with foil and coat with nonstick spray.
Step 2
Cut the rutabagas and parsnips into 1/2-inch sticks. Put them in a large bowl and toss with the butter, honey, allspice, salt, pepper, and lemon juice.
Step 3
Spread the vegetables in an even layer on the prepared pan. Roast for 20 to 25 minutes or until tender and the edges are lightly browned.
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.
Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
