In the Kitchen: Oven Roasted Carrots with Rutabagas

Thanksgiving just isn’t Thanksgiving without the sides…here’s one that’s sure to please just about any guest…

When asked, most people say that it’s the side dishes that lure them around the table every November…and keeps them coming back for more. Chef Greg Glowatz, embracing the principles of FP Gather — nourishing the spirit of our bodies and celebrating the spirit of the foods that we eat — shows us a sure-to-be winner for your friends and family: a nutritious roasted root vegetable dish featuring carrots, rutabagas, brussels sprouts, apples and herbs.

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Ingredients (serves 6-8 portions)
1 cup red carrots, rustic cut
1 cup orange carrots, rustic cut
1 cup rutabaga, peeled and diced
2 cups brussels sprouts, halved
3/4 cup walnuts, chopped
1 cup red apples, sliced
1/2 tsp rosemary, chopped
1/2 tsp thyme, chopped
3 tbsp extra-virgin olive oil
Salt and pepper, to taste
 
Method
Set oven at convection, 450 degrees F.
Toss carrots and  rutabaga with 2 tbsp of extra virgin olive oil, a pinch of salt and pepper, chopped rosemary and chopped thyme on a sheet tray. Roast for 25 minutes.
Next, heat a sauté pan and add 1 tbsp of EVOO and brussels sprouts. Season with salt and pepper. Stir occasionally and let the brussels caramelize.
 
Then toast the chopped walnuts in a dry sauté pan while stirring for 3 or 4 minutes.
Finally, reheat the carrots and rutabaga in the oven for a few minutes if it has cooled off. Then plate. Top with caramelized brussels sprouts, sliced red apple and toasted walnuts.

 

Photos by Michael Persico.

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