Roasted Rutabaga with Lemon Tahini Dressing

Roasted Rutabaga With Lemon Tahini Dressing

Recipe and photo courtesy of BCfresh
With fresh flavours, this delicious take on rutabagas will have everyone asking for seconds.


Roasted Rutabaga:

  • 8 cups (2 L) BCfresh Rutabaga, cut into 1 1/2-inch/4 cm pieces
  • 3 tbsp (45 mL) olive oil
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) chopped fresh thyme
  • 1/2 tsp (2 mL) each smoked paprika, salt and pepper

Lemon Tahini Dressing:

  • 2 tbsp (30 mL) tahini paste
  • 1/4 cup (60 mL) lemon juice
  • 4 tsp (20 mL) water
  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced e
  • 1/2 tsp (2 mL) salt /li>
  • 1/4 tsp (1 mL) each cumin
  • Pinch cayenne pepper (optional)
  • 1/2 cup (125 mL) pomegranate arils
  • 1/3 cup (75 mL) chopped toasted hazelnuts
  • 2 tbsp (30 mL) finely chopped fresh parsley



Roasted Rutabaga:

  1. Preheat oven to 400˚F (200˚C). Toss together rutabaga, oil, garlic, thyme, smoked paprika, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet.
  2. Roast rutabaga, turning occasionally, for 55 to 60 minutes or until golden and tender.

Lemon Tahini Dressing:

  1. Place tahini in small bowl; gradually whisk in lemon juice and water until smooth. Stir in oil, garlic, salt, cumin, and cayenne (if using).
  2. Arrange rutabaga on serving platter. Just before serving, drizzle with dressing. Sprinkle pomegranate arils, hazelnuts and parsley over top. Serve warm or at room temperature.



  • Substitute pumpkin seeds or sunflower seeds for hazelnuts, or omit them for a nut-free dish if desired.
  • Substitute mint for parsley if desired.
  • Add chickpeas; serve as a vegetarian main dish if desired.
  • Use leftover dressing as a dip for crudités or toasted pita bread if desired.

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