Roasted Rutabaga & Pears with Browned Butter, Honey & Rosemary

I considered making this side dish as part of our Thanksgiving feast but was unsure if the bag of root vegetables I received in my CSA share contained rutabagas or turnips! I didn’t want to take the risk. 😉

The interior of a rutabaga is a creamy yellowish-orange versus a turnip which is very white inside. Rutabagas are also much more mild and sweet in flavor compared to a turnip which can be spicy like a radish.

This recipe was adapted from 177MilkStreet.com, contributed by Rose Hattabaugh. I modified the method and proportions. I loved the combination of the starchy caramelized roasted rutabagas with the sweet pears and browned butter. Very nice.

Yield: Serves 8

  • 6 T salted butter, divided
  • 1 1/2 T minced fresh rosemary, divided
  • Kosher salt and freshly ground black pepper
  • 2 1/4 pounds rutabaga, peeled and cut into 1-inch cubes
  • 3 ripe but firm Bosc pears (about 1 pound), unpeeled, quartered, cored and cut into 1-inch pieces
  • 1 1/2 T honey
  • 2 tsp sherry vinegar OR cider vinegar OR white wine vinegar
  1. Heat the oven to 450°F with a rack in the middle position. (I set my oven to convection roast.) Line a rimmed baking sheet with parchment paper.
  2. In a small saucepan over medium, melt the butter; remove from the heat and set aside.
  3. In a large bowl, stir together 1 tablespoon of rosemary, 3/4 teaspoon each salt and pepper and 3 tablespoons of melted butter.
  4. Add the rutabaga and toss to coat, then distribute in an even layer on the prepared baking sheet; reserve the bowl.
  5. Roast the rutabaga for 15 minutes on convection or up to 20 minutes in a standard oven.
  6. Meanwhile, in the same bowl, toss the pears with 1 tablespoon of the remaining melted butter; set aside.
  7. Set the pan with the remaining 2 tablespoons melted butter over medium and cook the butter, occasionally swirling the pan, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, about 1 minute.
  8. Off heat, whisk in the remaining 1/2 tablespoon chopped rosemary, the honey, vinegar and generous 1/4 teaspoon each salt and pepper; transfer to a heat proof bowl, cover and set aside.
  9. When the rutabaga has roasted for 20 minutes, add the pears to the baking sheet and toss to combine with the rutabaga. Roast until a skewer inserted into the rutabaga and pears meets no resistance and the rutabaga is well browned, 10 to 12 minutes; stir once about halfway through.
  10. Remove the baking sheet from the oven, immediately drizzle the rutabaga and pears with the browned butter mixture and toss to coat.
  11. Taste and season with salt and pepper, then transfer to a serving dish. (I sprinkled fine sea salt over the top of the dish.)

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,412 other subscribers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Ravneet Gill's Perfect Chocolate Chip Cookies
Bread Machine Brioche
Chicken Stew with Biscuits
Tunisian Chickpea Soup (Lablabi)
Peruvian Roasted Chicken with Spicy Cilantro Sauce
Stovetop Mushroom Lasagna
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Portuguese Rolls
Rich Turkey Chili with Bacon, Dark Beer & Chocolate
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Foodista Food Blog of the Day Badge
%d bloggers like this: