This totally unexpected and delicious brown sugar and coconut glazed rutabaga is a bowl full of healthy goodness.  It’s dairy free, gluten free and vegan! Crazy right?!

Brown Sugar- Coconut Glazed Roasted Rutabaga by Katie Webster on healthyseasonalrecipes.com for theKitchn.com

This week I’ve been on the Kitchn.com exploring the world of no-lettuce salads. And we’re going out in style with this totally unexpected and delicious salad recipe.

Brown Sugar and Coconut Glazed Rutabaga Salad | Dairy Free | Paleo | Primal | Gluten Free | Vegetarian | Healthy Seasonal Recipes

The rutabaga is roasted and glazed with coconut oil and brown sugar (use coconut sugar for a paleo option.) This being the case I don’t think that this recipe would necessarily been deemed a salad in my mind until I really started thinking about it. When it comes to salad though, the thing that puts egg salad and chicken salad and potato salad in the same category as caesar and this here rutabaga salad is the dressing!

Brown Sugar and Coconut Glazed Rutabaga Salad | Dairy Free | Paleo | Primal | Gluten Free | Vegetarian | Healthy Seasonal Recipes

Know what I mean? You prepare the dish (lettuce or no) and then bring it together with dressing.

Roasted rutabaga

So this is totally a salad.

Brown Sugar and Coconut Glazed Rutabaga Salad | Dairy Free | Paleo | Primal | Gluten Free | Vegetarian | Healthy Seasonal Recipes

You can also see more pics, get the recipe and find out why roasting rutabaga is everything on the Kitchn today.

More Recipes Like This

Roasted Delicata Squash Salad with Warm Pickled Onion Dressing

Kohlrabi Bistro Salad

Sesame Chicken Celery Root Salad

Jicama Shrimp Salad

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Happy Cooking!

~Katie

 

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Brown Sugar and Coconut Glazed Rutabaga Salad | Dairy Free | Paleo | Primal | Gluten Free | Vegetarian | Healthy Seasonal Recipes

brown sugar and coconut glazed rutabaga

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Description

This totally unexpected and delicious brown sugar and coconut glazed rutabaga side dish is a bowl full of healthy goodness.


Scale

Ingredients

  • 3 pounds rutabaga, peeled and cut into bite-sized chunks
  • 2 tablespoon coconut oil, warmed to melt
  • 1 1/4 teaspoon coarse kosher salt, divided
  • 2 cups sugar snap peas, cut in half on the bias
  • 2 tablespoons brown sugar or coconut sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons avocado oil, or organic canola oil
  • Freshly ground pepper to taste
  • 4 scallions, finely sliced

Instructions

  1. Preheat oven to 375°F.
  2. Toss rutabaga, coconut oil, and 1/2 teaspoon salt in a large bowl to coat. Spread the rutabaga out in an even layer on a large rimmed baking sheet. Roast, stirring once or twice, until the rutabaga is almost completely tender, and browning on the bottom, 30 to 35 minutes. Scrape the rutabaga back into the bowl. Add snap peas and sugar and toss to coat.
  3. Spread the mixture back out onto the pans and return to the oven. Cook, stirring once or twice, until the peas are tender and the vegetables are glazed with the brown sugar, 8 to 12 minutes longer. Mound on a large serving platter.
  4. Combine vinegar, oil, pepper, and the remaining 3/4 teaspoon salt in a small jar. Cover and shake to combine.
  5. Pour dressing over the vegetables and top with scallions.

Nutrition

  • Serving Size: 1 cup
  • Calories: 269
  • Sugar: 23 g
  • Sodium: 1445 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Carbohydrates: 40 g
  • Fiber: 9 g
  • Protein: 5 g