Explore Roasted Rutabaga, Originals and more!

Explore related topics

These were really good, but not super exciting.  I didn’t have enough rosemary, though, so maybe that’s why.  These also took a lot longer than the 15 minutes; it was at least twice that, to get them to the level of doneness I like, anyway.  I’ve made rutabaga fries before, but always cut them thicker.  Thinner is more work, but a nicer texture, I think.  (Picture by me, linked to original recipe)

These were really good, but not super exciting. I didn’t have enough rosemary, though, so maybe that’s why. These also took a lot longer than the 15 minutes; it was at least twice that, to get them to the level of doneness I like, anyway. I’ve made rutabaga fries before, but always cut them thicker. Thinner is more work, but a nicer texture, I think. (Picture by me, linked to original recipe)

This was sooo amazingly delicious!  I condensed the process a lot, reducing vinegar with garlic, figs, and rosemary until syrupy and then just tossing in some rotisserie chicken.  I didn’t add any extra balsamic glaze or the fig jelly, either; I don’t think it needed it.  Having this again soon; can’t wait!  (Picture by me, linked to original recipe)

Fig Rosemary Roast Chicken Brie Panini for How Sweet Eats

Fig Rosemary Roast Chicken Brie Panini for How Sweet Eats - Country Cleaver

These were sooo good!  I did all sweet potatoes, leaving out the white.  I also had to roast them at 350F.  I can't remember how long they took, maybe 40-50 minutes, but they were cooked perfectly.  I want to try these again with rutabagas replacing white potatoes... (Picture by me, linked to original recipe)

Cinnamon Chili Roasted Sweet Potatoes

Crispy roasted sweet and white potatoes coated in a warm spice mix.

This was delicious and very easy!  Tried it with and without the lime zest and couldn't tell a difference.  So if you don't zest the lime?  Even easier.  (Picture by me, linked to original recipe)

A Fast, Fresh Vegetable Side Dish: Parmesan Lime Zucchini

Tried it with and without the lime zest and couldn't tell a difference. So if you don't zest the lime? Even easier. (Picture by me, linked to original recipe)

This was delish!  Made a great topper for a green salad.  I used a Summer Kiss melon, already super sweet, and broiling made it even more so.  I cubed mine, thinking it might be easier to handle, but it did seem to shrink up a lot more than a bigger slab would have.  I used sunflower seeds instead of pine nuts and topped with balsamic vinaigrette instead of straight vinegar.  (Picture by me, linked to original recipe)

Broiled Melon With Balsamic

This was pretty tasty!  And leftovers a couple days old were even tastier.  I’m always looking for good ways to use up kohlrabi, which I find a bit odd, and this is the best yet.  I let my veggies cook a lot longer than recipe states to make sure they got really soft to make the smoothest soup possible.  (Picture by me, linked to original recipe)

Lean Kohlrabi Carrot Soup

Lean Kohlrabi Carrot Soup Min, Vegetarian) - Hurry The Food Up

This was really good!  Low-key flavors, but all complemented each other nicely.  I had 3 rather large leeks and was still 100g short, so the leeks must need to be huge!  I used dry dill instead of fresh, but added a little chopped fresh rosemary, and used fresh lemon zest and pepper instead of the lemon pepper.  (Picture by me, linked to original recipe)

Warm Leek and Flageolet Bean Salad with a Mustard Dressing

This was really good! Low-key flavors, but all complemented each other nicely. I had 3 rather large leeks and was still 100g short, so the leeks must need to be huge! I used dry dill instead of fresh, but added a little chopped fresh rosemary, and used fresh lemon zest and pepper instead of the lemon pepper. (Picture by me, linked to original recipe)

This was really good!  I replaced peanuts with sunflower seeds, served it over cauli-rice, and used only 1 T sugar instead of 3.  I thought it had just the right amount of sweetness.  I don't think the sauce reduced enough, it was pretty runny, but still delish.  (Picture by me, linked to original recipe)

Vietnamese Caramel Pork

In just 20 minutes, you can make this take-out favorite of Vietnamese Caramel Pork at home—and it's alot healthier. Instead of making caramel from

This is amazing!  Tastes good, big portion for few carbs, and so easy to whip up!  Really weird how you make it; stirring while cooking, it seems like it'll never set up.  But it does!  Just be sure to refrigerate for 1 hr.  That's not in the actual recipe and I almost missed that very important part.  Topped it with strawberry jelly, whipped cream, and crushed Nilla wafers.  Yum!!  Will be making many a time I'm sure.  (Picture by me, linked to original recipe)

This is amazing! Tastes good, big portion for few carbs, and so easy to whip up! Really weird how you make it; stirring while cooking, it seems like it'll never set up. But it does! Just be sure to refrigerate for 1 hr. That's not in the actual recipe and I almost missed that very important part. Topped it with strawberry jelly, whipped cream, and crushed Nilla wafers. Yum!! Will be making many a time I'm sure. (Picture by me, linked to original recipe)

This was super tasty!  BUT it took FOREVER!  Well, okay, about 47 minutes instead of the 22 the recipe says.  It felt like forever.  Also, it should probably sit for at least 10-15 minutes when it’s done.  The figs (mine submerged!) are wet and the cheese is so runny, it just needs to cool and set up.  I would like to make again, but I’m thinking maybe making as an omelet would be easier, faster, lower carb, and just as yum.  (Picture by me, linked to original recipe)

Quiche z figami, kozim serem i tymiankiem

Pinterest
Search