Baked Parsnips and Rutabagas
This recipe for baked root vegetables is an easy and delicious side dish. It also makes a colorful presentation with the contrast of the white parsnips and orange rutabagas. The recipe can be made in any amount needed, using any ratio of parsnips to rutabagas that you prefer.
- About 1 pound parsnips, peeled and chopped into 1/2-inch pieces
- About 1 pound rutabagas, peeled and chopped into 1/2-inch pieces
- 1 small onion, chopped
- 4 large cloves garlic, finely chopped
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1/2 cup water
Preheat oven to 400° F. Place all of the ingredients except the water into a baking dish and toss until well combined. Pour in the water. Cover tightly and bake until just tender, about 40 minutes. Remove the cover and bake until lightly browned, about 20 minutes.
Notes: Like most vegetables, how long the parsnips and rutabagas take to cook depends on several factors, including the season and freshness of the products. Therefore, it is wise to check for tenderness after about 30 minutes of baking, and plan for a longer baking time if needed.