Rutabagas are often overlooked at the grocery store. So much so that you’ll probably have to tell the cashier what they are.
Sun Roasted Root Vegetables
2 carrots, peeled and cut into chunks
2 medium red potatoes, scrubbed and cut into chunks
1 small rutabaga, peeled and cut into chunks
2 shallots, peeled and quartered
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
salt and pepper to taste
Set Sun Oven out to preheat.
Spread the vegetables out in a large roasting pan. Pour the oil over the vegetables. Sprinkle with the rosemary and thyme. Season with salt and pepper. Toss to coat the vegetables evenly. Cover the pan and roast in the Sun Oven until the vegetables are tender, 1 to 1 1/2 hours.
Makes 4 servings.