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.)

Rutabaga Oven Fries

IMG_6672

I used to worry about getting a rutabaga in my CSA box. I found this recipe for oven fries on my CSA website, Golden Earthworm Organic Farm. I cut the spices by half, used 2 small rutabaga and a sweet potato, and still found them to be slightly overpowering. Next time I would reduce the amount of spice mix or increase the amount of “fries.” Oven fries are a nice way to make a vegetable that the family isn’t welcoming with open arms more palatable! 🙂

  • 1 large rutabaga cut into oven fry strips (I used 2 small rutabaga and 2 sweet potatoes)
  • 1-2 T olive oil
  • 1/2 teaspoon each: cinnamon, ground cumin, paprika, and coarse salt
  1. Mix the olive oil with the spices.
  2. Toss in the rutabaga (& sweet potato, if using) pieces and coat them in the mixture. Spread out on a cookie sheet.
  3. Roast at 400F, turning once, until they’re nicely browned, about 20 to 25 minutes (convection roast) and up to 45-60 mins.

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