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Roasted Rutabaga and Potatoes with Carrots

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Laila Roscoe

"I wasn't able to find a recipe like this for rutabaga anywhere, so I came up with one on my own, and it was fantastic! Just make sure that you thoroughly cook your rutabaga--it's not so good when it still has that bitter semi-raw taste."
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1 h 15 m servings 426 cals
Original recipe yields 4 servings

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  1. Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
  2. Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan.
  3. Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.

Nutrition Facts

Per Serving: 426 calories; 14.6 g fat; 68.5 g carbohydrates; 8.2 g protein; 0 mg cholesterol; 415 mg sodium. Full nutrition

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