Chili Roasted Rutabaga Recipes

Steps:

• Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

Steps:

• Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
• Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.

Steps:

• Place a rack in the center of the oven and preheat to 400 degrees F (200 degrees C).
• Place rutabaga in a large resealable plastic bag and drizzle olive oil over it. Seal the bag tightly and shake until rutabaga is nicely covered with oil. Open the bag and add salt, sugar, basil, and oregano. Seal the bag again and shake gently until spices are evenly distributed. Transfer rutabaga to a nonstick baking sheet.
• Roast in the preheated oven until tender and golden, stirring halfway through, about 40 minutes.

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, combine rutabagas, oil, maple syrup, salt, and cayenne; toss until well combined. Spread rutabagas in a single layer on a large baking sheet. Roast, tossing occasionally, until rutabagas are tender and dark golden, about 40 minutes.

Steps:

• Heat oven to 400. Mix first 7 ingredients in a medium bowl.
• Peel rutabagas and cut them into chunks that are 2 inches long and ½-1 inch wide.
• Toss with the spice mix.
• Transfer to a large baking sheet, spreading pieces out evenly.
• Bake until tender and somewhat browned, stirring occasionally, about 25 minutes.

Steps:

• Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves., In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter. , In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.