Recipe: Brown Sugar-Coconut Glazed Rutabaga Salad

Name: Recipe: Brown Sugar-Coconut Glazed Rutabaga Salad
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; None Freshly ground pepper to taste; 4 scallions , finely sliced

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Servings: 4

Author : Katie Webster

gluten free lunch recipe

Recipe: Brown Sugar-Coconut Glazed Rutabaga Salad

Ingredients

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3 pounds rutabaga, peeled and cut into bite-sized chunks2 tablespoon coconut oil, warmed to melt1 1/4 teaspoon coarse kosher salt, divided2 cups sugar snap peas, cut in half on the bias2 tablespoons brown sugar or coconut sugar2 tablespoons red wine vinegar2 tablespoons avocado oil, or organic canola oilNone Freshly ground pepper to taste4 scallions, finely sliced

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Instructions

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Step 1

Preheat oven to 375°F.

Step 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. 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.

Step 3

Combine vinegar, oil, pepper, and the remaining 3/4 teaspoon salt in a small jar. Cover and shake to combine. Pour dressing over the vegetables and top with scallions.