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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




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

1 cup vegetables & 4 oz. pork
288 calories; protein 29.9g; carbohydrates 16.5g; dietary fiber 4.2g; sugars 10g; fat 11.2g; saturated fat 2.3g; cholesterol 76.5mg; vitamin a iu 1252.9IU; vitamin c 44.5mg; folate 42.7mcg; calcium 71.4mg; iron 2.2mg; magnesium 68.8mg; potassium 1108.8mg; sodium 517.7mg.

3 vegetable, 4 lean protein, 1 1/2 fat