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Glazed Rutabagas & Potatoes

November/December 1995

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Roasted earthy rutabagas and potatoes are simply glazed in this delicious holiday side dish.


Glazed Rutabagas & Potatoes

Makes: 8 servings

Active Time:

Total Time:

Ingredients

  • 2 1/2 pounds boiling potatoes, peeled and cut into 1-inch cubes (6 cups)
  • 2 pounds rutabaga, peeled and cut into 1-inch cubes (6 cups)
  • 2 tablespoons canola oil
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Preparation

  1. Place rack in lower third of oven. Preheat oven to 425°F.
  2. Toss together potatoes, rutabagas and oil in a large bowl. Spread out on a large baking sheet. Cover with foil and roast until just tender, about 45 minutes.
  3. Sprinkle the vegetables with sugar, salt and pepper; toss gently to coat. Return to the oven and roast, uncovered, until golden brown and glazed, about 25 minutes longer.

Nutrition

Per serving: 193 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 38 g carbohydrates; 4 g protein; 5 g fiber; 312 mg sodium; 948 mg potassium.

Nutrition Bonus: Potassium (27% daily value).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 1 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Fall
Winter
Ethnic/Regional
American
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