Roast Greens With Rutabaga Sweet Onion And Yams The Splendid Table 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:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, delicata squash, sweet potato, rutabaga, and red potato pieces, carrots, and onion in a large roasting pan. Mix rosemary, thyme, and oregano in a small bowl.
• Drizzle olive oil over the vegetables and sprinkle with herb mixture; toss to coat vegetables with oil and herbs. Scatter bay leaves over vegetables and drizzle lemon juice and red wine vinegar over the top.
• Roast in the preheated oven until vegetables are tender, about 1 hour and 30 minutes, stirring every 30 minutes. Season with salt and black pepper.

Steps:

• Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
• Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
• Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

Steps:

• 1. Preheat oven to 450 degrees F. Spread a sheet of heavy-duty foil over a large, shallow roasting pan (a half sheet pan is what I use). Slip it in the oven to preheat. 2. In a large bowl, toss together all the ingredients. Carefully take the hot pan out of the oven, turn all the vegetables onto it and spread them out. Don't worry if they pile up a bit. Roast 1 hour, turning occasionally. Check to see if the rutabaga is soft and the greens are wilted and dark. They should border on being crisp. Roast another 20 minutes if necessary. Season to taste and serve hot.