Herb Roasted Rutabaga

Roasted Rutabaga2Tagged

When I was very little girl, there was this show that used to come on the tv station Nickelodeon called ‘Allegra’s Window’. It was a very Muppet/Sesame-Street-esque show about a little girl puppet named Allegra that had these mild 3 year old problems (if those can even really exist) that she, her brother and best friend would spend the entire episode trying to solve and overcome. It was a pretty cute show and I still smile even when I think about it now. I don’t know why shows with puppet and human interactions like Allegra’s Window and the Muppets don’t seem to come on that much anymore on kid’s stations. Maybe they figure little kids of today in the age of the iPad and Wii don’t have the attention span of kids from the 90’s like me did- which i find to be kinda unfortunate. Moment of silence for Childhood Nostalgia.

Roasted Rutabaga3Tagged

Now onto the main point: what the heck does Allegra’s Window have to do with today’s recipe? Well believe it or not, the truth is that Allegra’s Window was the very first mention that I had of the vegetable rutabaga. Honest, it was. One of the puppets in Allegra’s town was a zany, goofy kind of chef  puppet called Mr. Cook. It’s been nearly 20 years, so naturally I don’t remember a whole lot from the show, but the one thing that I do still recall is that the only ingredient that Mr. Cook ever wanted to cook with was rutabagas. He was legit always trying to shove a dish of rutabagas into Allegra and her friends faces, to which they would always squeal and yell in disgusted protest. Because apparently for little kids rutabagas are…not very tasty. I know it sounds crazy you guys, but the truth is that for twenty years, Allegra’s Window has successfully put me off ever wanting to have anything to do with rutabaga- which is crazy because anyone who knows me knows that I’m a vegetable-addict. There’s little to nothing I won’t try…except rutabagas (and peas. Don’t ever ask me to have anything to do with peas. It’s just not gonna happen.)

Whenever I saw rutabagas anywhere, I always remembered Mr. Cook and his nasty looking dishes of rutabaga and turned my nose up at it. So I guess that’s really saying something about the power of television over our minds.

….Yeah, I know. I’m weird. Moving on.

Roasted Rutabaga1Tagged

About a month ago, I was having dinner at my grandparent’s house and my grandma offered me this orangey-looking mashed dish that she’d made as a side. When I asked her what it was, she said that it was mashed rutabaga.

Duh- duh- duhhn!

I knew that I’d avoided rutabagas my entire life. I knew that Allegra’s Window had taught me that they were ‘nasty’…but I also knew that it was an impossibility that anything that came out of my grandma’s kitchen could ever, ever EVER be nasty. I tried the mashed rutabagas.

I’ve been believing a lie for the past twenty + years, guys.

Rutabagas are absolutely DELICIOUS.

That night began a semi-obsession with rutabagas that is still ongoing as I speak. This recipe is a result of that, and I can’t recommend it enough. Roasting is the perfect method of bringing out all the natural sweetness of the rutabaga, while the herbs are the platform on which it can stand. Try this, guys…because Everyone need rutabagas in their life.

*********************************************************************

Herb Roasted Rutabaga

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 large rutabagas, peeled and cubed into equal pieces.
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried dillweed
  • 1/2 teaspoon dried parsley
  • 1 teaspoon garlic and herb seasoning (Like Mrs. Dash)

Directions

1. Preheat oven to 425°

2. Place cubed rutabaga into 2 9 x 13 glass baking dishes. Drizzle with olive oil and toss until evenly coated.

3. Combine remaining ingredients together into a small bowl. Sprinkle over rutabaga cubes and toss again until even coated.

4. Roast in oven until golden and tender, about 45-50 minutes, stirring half-way through. Serve.

Enhanced by Zemanta

Roasted Brussel Sprouts {Thanksgiving Recap}

Brussel Sprouts2

I’ve never had a problem eating my vegetables.

When I was growing up as a young girl, I never really understood what the big deal was with kids my age never wanting to eat their veggies. As I’ve mentioned before, my grandparents have grown their own produce garden for as long as I can remember. Come summer/autumn time, we always had an abundance of collards, cabbage and turnip greens, green beans, tomatoes, lima beans, peppers, and sometimes squash. And I ate all of them with a smile on my face. If you guys were able to try my grandma’s cooking, you’d know why. There are very few vegetables that I don’t like. The only one I can think of now are peas. The pasty, mushy texture? Yeah, not a fan at all. Now any other vegetable you put in front of me: corn, carrots, spinach, squash, peppers, broccoli, cauliflower- I can eat those all day.

Also brussel sprouts. Brussel sprouts definitely fall into that category too.

Brussel Sprouts4

I really don’t know why brussel sprouts get such a bad rap. I’ve heard from their haters that it’s the slightly bitter after taste that they have, but I actually like that earthy bitterness. I’ve had them in just about every preparation you can think of and whether they’re roasted, sauteed, or even just steamed, the verdict for me is always the same: they’re delicious.

Anyone who claims they don’t like vegetables has clearly never had them when they’re roasted. Roasting practically any kind of vegetable brings out a subtle, but unmistakable sweetness to them that is seriously addictive. Brussel sprouts are no exception to this, and the blending of the natural bitterness of the vegetable and the sweetness from the roasting makes them even more tasty. Any parents out there who’s kids don’t like vegetables? Here’s a  humble word of advice from your cook-lete Jess: roast them. Trust me, they’ll come around soon enough. Any parents out there whose kids don’t eat brussel sprouts? Make them these. Again trust me: they’ll come around soon enough.

Brussel Sprouts5

This is my go-to recipe for when I want brussel sprouts. To be perfectly honest, I usually don’t even measure out the seasonings, it’s more of a throw-it-all-together in a pan kind of things. However, when I was making them for Thanksgiving dinner, I made some measurement estimations for you guys- because I love you. They were a delicious (not to mention healthy) welcome addition to our Thanksgiving dinner, and are still a welcome and healthy addition to my dinner, at any time of year.

Remember: don’t forget to eat your veggies! (i.e., these ones)

FEED(ME) BACK: What’s your favorite vegetable?

****************************************************

Roasted Brussel Sprouts

CLICK HERE FOR PRINTABLE VERSION

Ingredients

*2 bags of fresh brussel sprouts (about 2 pounds), washed, trimmed and cut in half

*2 tablespoons olive oil

*1/2 tablespoon onion powder

*1/2 tablespoon garlic powder

*1/2 teaspoon salt

*1/2 teaspoon black pepper

*1 teaspoon brown sugar

*1/2 teaspoon smoked paprika

Directions

1. Preheat oven to 425°. Spray a 9×12 baking dish with non-stick cooking spray.

2. Stir all of the spices together in a small bowl.

3. Place the brussel sprouts in the baking dish, then pour the olive oil on top. Stir.

4.  Sprinkle the combined spice on over the sprouts, and toss together, making sure they are even coated.

5. Place in oven and roast for about 40-45 minutes, stirring halfway. The brussel sprouts are done when softened, dark green and slightly charred on top. Serve.

************************************************