Courtesy of Delilah’s Farm Report
INGREDIENTS
Rutabaga (1 large or 2 small), peeled and cut into large cubes
2 pears, cored and quartered (leave peel intact)
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
Salt and pepper
PREPARATION
- Preheat oven to 425°F.
- Put rutabaga and pears in two separate bowls. Whisk together the vinegar, honey, mustard, and oil. Toss rutabaga and pears with enough dressing to coat, then sprinkle with salt and pepper.
- Put rutabaga in a single layer on a rimmed baking sheet. Roast for 10 minutes. Toss the rutabagas, then add the pears to the baking sheet. Return to oven for an additional 15 minutes or until the rutabaga and pears are lightly browned.
- Serve 6 as a side dish or over frisée with additional dressing as a salad.
Prep time: 15 minutes; cooking time: 25 minutes.