Rutabaga is a root vegetable that tastes like cabbage and turnips had a baby. Start roasting it in the oven first while you prep the tomatoes and pork. As the tomatoes cook, they burst and create a delicious sauce to mix with the balsamic vinegar at the end. Source: EatingWell Magazine, March/April 2018

Breana Killeen
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • Toss rutabaga with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.

  • Toss tomatoes with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the rutabaga on the baking sheet.

  • Sprinkle pork with coriander, sage and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the pork is cooked and the vegetables are tender, 10 to 15 minutes more.

  • Transfer the pork to a serving platter. Stir vinegar into the vegetables and serve with the pork.

Nutrition Facts

288 calories; 11.2 g total fat; 2.3 g saturated fat; 76 mg cholesterol; 518 mg sodium. 1109 mg potassium; 16.5 g carbohydrates; 4.2 g fiber; 10 g sugar; 29.9 g protein; 1253 IU vitamin a iu; 45 mg vitamin c; 43 mcg folate; 71 mg calcium; 2 mg iron; 69 mg magnesium;

Reviews (1)

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Rating: 4 stars
08/07/2018
Tasty and easy. Never used a Rutabaga before and I was happy with the flavor paired with the tomatoes Read More