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Culinary Guides

Rosemary Roasted Carrots With Rutabaga Puree

Rosemary Roasted Carrots With Rutabaga Puree - Organo Republic

This lovely meal is comfort food at its best. If you haven’t had the pleasure of cooking with rutabaga then you are in for a real treat. It is slightly sweet with a hint of savory and gives regular mashed potatoes a run for their money. Served with rosemary roasted carrots and you have yourself the absolute best night ahead of you. Pour a glass of red wine and dig in. This meal takes less than 30 minutes to whip up and will leave you full and happy. Cheers!


  •     6 medium-large carrots
  •     3 large rutabagas, scrubbed and cut into 1/4 inch pieces
  •     3 cloves of garlic, peeled
  •     4 tablespoons olive oil (divided)
  •     1/4 cup almond milk (homemade or store bought) Can sub milk of choice here too!
  •     1 TBS fresh rosemary, minced
  •     Fine sea salt and pepper to taste
  •     Pinch of crushed red pepper flakes


  1. Preheat oven to 400 degrees.
  2. Drizzle 2 TBS olive oil with the carrots. Toss with rosemary and place on a prepared baking sheet and roast in the oven for 20-25 minutes (or until carrots are lightly browned and tender) Toss carrots halfway through cooking.
  3. Bring a large pot of water to a boil. Add chopped rutabaga and garlic. Cook until fork tender. About 10 minutes. Drain.
  4. With a potato masher or food processor mash the rutabaga with the garlic, 1/4 cup almond milk (or milk of choice), 2 TBS olive oil. Season to taste with salt, pepper, and crushed red pepper flakes.
  5. Serve with rosemary roasted carrots and enjoy!
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