Rosemary Roasted Carrots & Rutabaga Puree

This lovely meal is comfort food at its best. If you have yet to have the pleasure of cooking with rutabaga, 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, you have 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, leaving you full and happy. Cheers!

Ingredients

• 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). You can substitute milk of choice here too!
• 1 tablespoon fresh rosemary, minced
• Fine sea salt and pepper to taste
• Pinch of crushed red pepper flakes

Directions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C). This temperature ensures the carrots roast nicely, becoming tender and slightly caramelized.
2. Prepare and Roast the Carrots
   Peel and slice the carrots lengthwise into halves or quarters, depending on their size to ensure even cooking. Drizzle two tablespoons of olive oil in a large bowl over the carrots. Add the minced fresh rosemary, a pinch of fine sea salt, and pepper. Toss well to coat the carrots evenly. Spread the carrots in a single layer on a prepared baking sheet. Roast in the preheated oven for 20-25 minutes, tossing halfway through until the carrots are lightly browned and tender.
3. Cook the Rutabaga
   While the carrots are roasting, bring a large pot of salted water to a boil. Add the chopped rutabaga and garlic cloves to the boiling water. Cook until the rutabaga is fork-tender, about 10-12 minutes. Drain the cooked rutabaga and garlic, reserving a small amount of the cooking water.
4. Make the Rutabaga Puree
   Transfer the drained rutabaga and garlic to a large bowl or a food processor. Add 1/4 cup of almond milk (or milk of your choice), two tablespoons of olive oil, and a pinch of crushed red pepper flakes. Mash the rutabaga with a potato masher or blend it in the food processor until smooth and creamy. If the puree is too thick, add some reserved cooking water until you reach your desired consistency. Season the puree with fine sea salt and pepper to taste.
5. Serve
   Plate the rosemary-roasted carrots alongside a generous serving of rutabaga puree. Garnish with a sprinkle of additional fresh rosemary if desired. Serve immediately while warm.

Additional Tips

• Variations: You can add other root vegetables such as parsnips or sweet potatoes to the roasting mix for added flavor and variety.
• Storage: Any leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Make Ahead: The rutabaga puree can be made and stored in the refrigerator. Reheat gently and add a splash of milk if needed to restore the creamy texture.
• Enhancements: Add a tablespoon of butter to the rutabaga puree or drizzle the finished dish with a balsamic glaze for extra flavor.

Enjoy this comforting and delicious Rosemary Roasted Carrots with Rutabaga Puree, perfect for a cozy evening at home!