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.

Breana Killeen
Source: EatingWell Magazine, March/April 2018


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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; protein 29.9g 60% DV; carbohydrates 16.5g 5% DV; exchange other carbs 1; dietary fiber 4.2g 17% DV; sugars 10g; fat 11.2g 17% DV; saturated fat 2.3g 12% DV; cholesterol 76.5mg 26% DV; vitamin a iu 1252.9IU 25% DV; vitamin c 44.5mg 74% DV; folate 42.7mcg 11% DV; calcium 71.4mg 7% DV; iron 2.2mg 12% DV; magnesium 68.8mg 25% DV; potassium 1108.8mg 31% DV; sodium 517.7mg 21% DV.

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