Garnet and Gold Roasted Vegetables


Garnet and Gold Roasted Vegetables

This pan of sweetness is in honor of my Alma Mater- FSU- as they get ready to kick-off their bowl game against Notre Dame!

Rutabagas are my new favorite roasting vegetable as of last winter when my mom made them. I even specifically requested them for my birthday dinner just over a week ago. They are earthy and slightly sweet and are perfect paired up with these garden fresh beets. Just a drizzle of olive oil, garlic, salt, and pepper and a hot 400 degree oven for 30 minutes caramelizes these root veggies perfectly. I also love them with sweet potatoes and red onions. They can be a little more difficult to peel since they have a thick and waxy skin, so be careful when peeling! I promise that the little extra work is worth it though.  And rutabagas are definitely much tastier than some ‘ol Irish potato 🙂

Goooooooooo ‘Noles!!!

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1 Comment

  1. Your roasted vegetables sound great. I have many friends who are FSU fans as we used to live in Florida.


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