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.)

Roasted Brussels Sprouts With Maple-Gochujang Brown Butter

I need to have guests present to serve Brussels sprouts in my house because there are not many fans in my immediate family. They are always part of my Thanksgiving meal! I served them with roasted rainbow carrots and roasted cauliflower and chickpeas with mustard viniagrette.

This recipe was adapted from Bon Appétit, contributed by Peter Som. I modified the method and proportions. The sauce was amazing!

The original recipe notes that if you can’t find gochujang, Sriracha can be substituted, to taste.

Yield: 4 to 6 Servings

  • 1 1/2 lbs Brussels sprouts (from 1 stalk), trimmed, halved if large
  • 1 T extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/4 cup coarsely chopped walnuts (optional) (I omitted them)
  • 3 T unsalted butter
  • 2 T gochujang (Korean hot pepper paste)
  • 1 T pure maple syrup
  • 2 scallions, thinly sliced, divided
  • zest of half a lemon
  • Flaky sea salt
  1. Set a rimmed baking sheet in the center of the oven; preheat oven to 500°. I set my oven to convection roast.
  2. Toss brussels sprouts with oil in a large bowl to coat; season with kosher salt and pepper. Carefully (baking sheet will be hot!) spread out in a single layer; reserve bowl.
  3. Roast until brussels sprouts are charred in spots and tender, 12 minutes in a convection oven or up to 16–18 minutes in a standard oven.
  4. Meanwhile, if using walnuts, toast in a dry medium skillet over medium heat, tossing often, until fragrant and slightly darkened, about 4 minutes. Transfer to a small bowl and let cool.
  5. Cook butter in a small saucepan over medium-low heat, swirling occasionally, until milk solids are a deep amber color and butter smells very nutty, 5–8 minutes. Remove from heat and stir in gochujang and maple syrup. Season with kosher salt and pepper.
  6. Combine Brussels sprouts, half of walnuts (if using), and half of scallions in reserved bowl; add brown butter mixture and toss to coat.
  7. Transfer to a platter or serving bowl and scatter (remaining walnuts) and scallions over the top.
  8. Finely grate lemon zest on top; sprinkle with sea salt. (I used Fleur de Sel.)

Eggplant & Tahini Dip (Mutabal)

This roasted eggplant dip is similar to baba ghanoush. In Jordan it is called mutabal, mutabbal or moutabbal. It was silky, creamy, and delicious.

This recipe was adapted from Milk Street Magazine, contributed by Courtney Hill. I modified the method and proportions and omitted the pomegranate seeds. We ate it with warm naan.

According to Milk Street, restaurants in Jordan often top the dip with a simple tomato-cucumber salad. We ate it without the additional topping but may try that next time. 🙂

Yield: Serves 4

For the Mutabal:

  • 1 large eggplant (about 1 to 1 1/4 pounds)
  • 1 T extra-virgin olive oil
  • 2 1/2 T tahini
  • 2 T boiling water
  • 2 medium garlic cloves, finely grated, or pushed though a garlic press
  • 3/4 T freshly squeezed lemon juice
  • about 2 T fresh flat-leaf parsley, finely chopped, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1 T pomegranate seeds, optional
  • 1/2 T pomegranate molasses
  • warm flatbread, such as naan, for serving
  1. Heat the oven to 475°F with a rack in the middle position. (I set my oven to convection roast.)
  2. Line a rimmed baking sheet with foil.
  3. Cut the eggplant in half and pierce the skin several times with the tip of a knife.
  4. Coat each half all over with 1/2 tablespoon of the oil.
  5. Set the eggplant cut side down on the prepared baking sheet and roast until collapsed, wrinkled and blistered all over, 20 to 30 minutes.
  6. Remove from the oven and cool on the baking sheet for about 20 minutes.
  7. With the eggplant still on the baking sheet, trim off and discard the stem.
  8. Using a spoon, scoop the flesh from the skin onto a cutting board; discard the skins.
  9. Finely chop the eggplant but don’t break it down to a puree; it should retain some texture.
  10. In a medium bowl, stir together the tahini and boiling water.
  11. Add the roasted and chopped eggplant, garlic and lemon juice; stir until well combined. Mix in the parsley. Taste and season with salt and pepper.
  12. Transfer to a serving bowl and top with pomegranate seeds, if using, pomegranate molasses, and garnish with parsley.
  13. Serve with warm flatbread. Top with tomato-cucumber salad, if desired. (recipe below)

For the Optional Tomato-Cucumber Salad:

Yield: about 3/4 cup

  • 1/2 medium ripe tomato, cored and chopped
  • 1/2 Persian cucumber, chopped
  • 1/2 jalapeño chili, stemmed, seeded and minced
  • 1/2 T freshly squeezed lemon juice
  • Kosher salt and ground black pepper
  1. Combine ingredients while eggplant is roasting.

Citrus Roasted Broccoli & Cauliflower with Queso Cotija Dressing

As soon as I saw Mexican chef Pati Jinich prepare this dish on her PBS show, I had to make it. 🙂 I bought beautiful purple cauliflower and purple broccoli at the farm stand to make it extra special. We ate it with Mexican-Style Chipotle-Lime Pork Cutlets.

The salty, cheesy sauce was absolutely incredible. I loved how the vegetables were sliced into steaks instead of florets as well. I trimmed the tough outer portion of each stem but would remove even more next time to make that portion more tender.

This recipe was adapted from Pati’s Mexican Table and patijinich.com, via kcet.org. It was on an episode featuring dishes inspired by Isla Mujeres. I substituted creme fraiche for the Mexican crema. I also modified the method and proportions. Amazing!

Yield: Serves 6

For the Vegetables:

  • 1/2 cup freshly squeezed lime juice (I used 2 limes)
  • 1/2 cup freshly squeezed orange juice (I used 1 large naval orange)
  • 3 chopped chiles de arbol or 1/2 to 1 tsp red pepper flakes
  • 1/2 cup olive oil, plus more for brushing/drizzling
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 pounds broccoli, cut into 1/4″ vertical slices, including thick part of stem (I used 2 large heads)
  • 2 pounds cauliflower, cut into 1/4″ vertical slices, including thick part of stem (I used 1 large head)

For the Queso Cojita Dressing:

  • 1/2 cup crumbled queso cotija
  • 2/3 cup Mexican crema or creme fraîche
  • 1/2 cup vegetable oil (I used Canola oil)
  • 2 tsp sherry vinegar
  • 2 T water
  • 2 medium garlic cloves
  • 1/2 teaspoon kosher salt, or to taste

To Prepare the Vegetables:

  1. Preheat oven to 475 degrees F. ( I set my oven to convection roast.)
  2. Line 2 rimmed baking sheets with parchment paper.
  3. In a glass measuring cup with a spout, mix the lime juice, orange juice, olive oil, red pepper flakes (or chile de arbol), 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  4. Place the cauliflower and broccoli steaks on the prepared baking sheets in a single layer, making sure that they are not crowded.
  5. Evenly pour the orange juice mixture all over the vegetables.
  6. Place in the oven and roast for 25 to 30 minutes, flipping halfway through, until well roasted and considerably charred. Remove from the oven and set aside.

To Make the Dressing & To Serve:

  1. While the vegetables are roasting, combine the queso cotija, Mexican crema (or creme fraîche), vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt in the jar of a blender or mixer. Puree until smooth. (I used a Vitamix.)
  2. Serve the broccoli and cauliflower on a large platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking. (I served the sauce in a bowl on the side.)

French-Style Roasted Strawberry-Vanilla Ice Cream

This is the most amazing strawberry ice cream I’ve ever experienced. The original recipe states that “the key to French-style ice cream is making a base so good you could eat it without freezing it.” The base was incredibly creamy and rich. The roasted strawberries had concentrated flavor and a perfectly tender texture. Wow.

This recipe was adapted from Food and Wine, contributed by Fany Gerson. I loved that the vanilla bean steeped in the cream for an hour before being removed. My finished ice cream had a bit of a custard swirl because I didn’t fully mix the roasted berries into the custard before churning- still delicious but I would correct this next time.

To celebrate my birthday, my daughter made pizzelle bowls for serving the ice cream. It was a very special celebratory dessert and perfect way to use our freshly picked strawberries this season.

Yield: Serves 8

For the Roasted Strawberries:

  • 1 pound fresh strawberries, stemmed and halved if small or quartered if large (about 3 1/2 cups) 
  • 2 T granulated sugar  
  • 2 T light corn syrup or golden syrup 
  • 1/8 tsp kosher salt 

For the Vanilla Ice Cream Base:

  • 2 cups heavy cream 
  • 1 cup whole milk 
  • 1 vanilla bean pod 
  • 6 large egg yolks 
  • 5 T (1/3 cup) granulated sugar  
  • 1/4 tsp kosher salt 

To Make the Roasted Strawberries:

  1. Preheat oven to 300°F, preferably on convection roast.
  2. Toss together strawberries, sugar, corn syrup, and salt in a 13×9-inch baking dish. (I used a glass pyrex baking dish.)
  3. Roast in preheated oven, stirring occasionally, until strawberries are soft and darker in color and juice is thickened, 30 to 40 minutes. 
  4. Using a potato masher, lightly crush strawberries in baking dish, making sure you have a chunky mixture.
  5. Let cool completely, about 1 hour. Transfer to a resealable container, and refrigerate until ready to churn or up to 2 days.

To Make the Vanilla Ice Cream Base & To Finish:

  1. Stir together cream and milk in a medium saucepan.
  2. Split vanilla bean pod lengthwise; scrape seeds. Add scraped seeds and vanilla pod halves to mixture in saucepan. Cook over medium-low, undisturbed, until mixture just comes to a simmer.
  3. Remove from heat. Cover and let steep 45 minutes to 1 hour.
  4. Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer.
  5. Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.
  6. Gradually whisk warm cream mixture into yolk mixture in bowl. (It’s important to slowly add the hot cream mixture to the egg mixture, whisking constantly and never bringing to a boil, to ensure the eggs don’t scramble.)
  7. Transfer cream-yolk mixture to saucepan. Cook over medium-low, stirring constantly, until mixture thickens and coats the back of a spoon, 6 to 10 minutes, making sure it doesn’t bubble. (I cooked mine for 7 minutes.)
  8. Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids.
  9. Place bowl in a large bowl filled with ice water. Let stand, stirring often, until mixture reaches room temperature, about 8 minutes. (I kept mine in the ice bath until the ice melted.) Remove.
  10. Cover bowl with plastic wrap or transfer base to a sealable container; seal and refrigerate until cold, at least 6 hours or up to 12 hours.
  11. Stir together strawberry mixture and ice cream base in a bowl.
  12. Pour mixture into frozen freezer bowl of an ice cream maker; proceed according to manufacturer’s instructions. (I churned mine for 25 minutes.)
  13. Transfer to a shallow container, such as a glass loaf pan, cover, and freeze until firm, at least 2 hours. (I press a sheet of plastic wrap directly on the surface of the ice cream and then top the container with an additional sheet of plastic wrap.)
  14. Store in an airtight container in freezer up to 3 weeks.

Oven-Baked Pearl Couscous with Roasted Tomatoes, Chickpeas & Feta

I have served this flavorful dish as a vegetarian main dish served over baby spinach and as a side dish with rotisserie chicken, roasted cauliflower and green salad. So versatile! I also love that it is made in one pan.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used Trader Joe’s Harvest Grain Blend with Couscous with Quinoa, Orzo, and Garbanzo Beans and modified the proportions and method. Nice.

Yield: Serves 4 as a main dish or 6 as a side dish

  • 1 pint (2 cups) grape tomatoes, halved (or a combination grape & small Campari- quartered)
  • 1 large shallot, halved and thinly sliced
  • 1/4 cup sliced scallions, for garnish (about 2 large)
  • 2 T extra-virgin olive oil, plus more for drizzling
  • 1 T balsamic vinegar, plus more for drizzling
  • 2 to 3 large garlic cloves, finely grated or minced
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 3 oregano, rosemary or sage sprigs
  • 2 cups vegetable stock or water (I used 1 cup chicken stock and 1 cup water)
  • 1/3 cup chopped cilantro, dill or parsley, plus more for serving
  • 1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
  • 3/4 teaspoon ground cumin
  • 8 ounces pearl couscous (1 1/2 cups)(I used Trader Joe’s Harvest Brain blend)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 1/2 cups feta, crumbled (about 6 ounces)
  • 1/3 cup freshly grated Parmesan (1 1/2 ounces)( I used Parmigiano-Reggiano)
  1. Heat oven to 425 degrees. (I set my oven to convection roast.)
  2. In a 9×13-inch baking dish, cake pan or gratin dish (I used a ceramic 9×13 baking dish), toss together tomatoes, shallot, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and rosemary, oregano, or sage sprigs. Roast until tomatoes are tender, about 15 minutes.
  3. While tomatoes roast, heat the stock (or stock and water) until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.)
  4. Stir in cilantro, lemon zest and cumin.
  5. Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
  6. Remove foil and fold in the Parmesan and about 3/4ths of the feta (save the rest for garnish). Bake uncovered until feta starts to melt, another 5 minutes.
  7. To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. (I served it in the baking dish as a side dish.)
  8. Top with remaining feta, more Parmesan, scallions, more herbs, pepper and a drizzle of olive oil and balsamic vinegar, as desired.

Brussels & Broccoli Agrodolce with Cranberries & Chilies

This is a simple and elegant vegetable side dish that I served as part of our Thanksgiving feast this year. It was easy to prepare while the turkey was resting after being removed from the oven. The dried cranberries and fresh chilies added contrasting color and flavor. Nice.

This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I substituted Shishito chilies for Fresno. I also modified the method. I wish that I had doubled the recipe! Next time. 🙂

Yield: Serves 6 as a side dish

  • 1 pound fresh Brussels sprouts (about 3 cups), halved lengthwise 
  • 6 cups fresh broccoli florets (about 14 ounces) 
  • 5 T avocado oil or canola oil, divided 
  • 1 1/4 tsp kosher salt, divided 
  • 1/2 tsp freshly ground black pepper 
  • 1/4 cup thinly sliced shallot 
  • 4 Shishito chiles or 1 medium-size fresh red Fresno chile (about 1/2 ounce), thinly sliced 
  • 1 tsp coriander seeds, crushed 
  • 1/2 cup red wine vinegar 
  • 4 T (1/4 cup) honey 
  • 1 dried bay leaf 
  • 1/4 cup sweetened dried cranberries
  1. Place a rimmed sheet pan in the oven. Preheat oven to 425 on convection or to 450°F. Leave baking sheet in oven as it preheats. (I set my oven to convection roast.) 
  2. Place Brussels sprouts and broccoli in a large bowl; drizzle with 4 tablespoons of oil, and sprinkle with 1 teaspoon salt and black pepper. Toss well to coat.
  3. Carefully remove hot baking sheet from oven.
  4. Add Brussels sprout mixture to baking sheet; spread in an even layer.
  5. Roast in preheated oven until vegetables are tender and browned and broccoli tops are frizzled and almost burned, 15 to 18 minutes. 
  6. Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium. Add shallot, Fresno chile, and coriander; cook, stirring occasionally, until shallot starts to soften, about 3 minutes.
  7. Stir in vinegar, honey, bay leaf, and remaining 1/4 teaspoon salt. Bring to a boil over medium.
  8. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
  9. Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf. 
  10. Place roasted vegetables in a large bowl; add cranberry mixture, and toss to coat. Serve warm or at room temperature.  

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