Ingredients for Baked Carrots Turnips Rutabagas
- 1 pound carrots
- 1 pound turnip
- 1 pound rutabaga
- Dry Sherry
- Apple Juice Concentrate
- Honey
- Fresh Lemon Rind
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Baked Carrots Turnips Rutabagas
- Preheat oven to 350°F (175°C).
- Peel and chop carrots, turnips, and rutabagas into 1-inch pieces. (Approximately 1 lb carrots, 1 lb turnips, 1 lb rutabagas)
- In a large bowl, toss the chopped vegetables with 2 tablespoons olive oil, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Arrange vegetables in a single layer in a 2-quart casserole dish.
- Cover the casserole dish with aluminum foil.
- Bake for 40-50 minutes, or until the vegetables are tender.
- Remove the foil during the last 10 minutes of baking to allow the vegetables to brown slightly.
- Serve hot as a delicious side dish. Pairs perfectly with roast beef, chicken, or pork. Consider serving over brown rice or quinoa for a complete meal.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
115g
Fat
0g
Carbs
13g
