Golden Roasted Rutabaga with Spicy Maple Lime Drizzle and Toasted Pepitas

Ingredients

• •1 large rutabaga (about 2 pounds), peeled and cubed
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon ground black pepper
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon cayenne pepper (optional)
• •2 tablespoons maple syrup
• •1 tablespoon freshly squeezed lime juice
• •1 teaspoon lime zest
• •1/4 teaspoon red pepper flakes (optional)
• •1/3 cup pepitas (pumpkin seeds), toasted
• •1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine the cubed rutabaga, olive oil, salt, black pepper, smoked paprika, and cayenne pepper if using. Toss to coat the rutabaga evenly.

3. 3

   Spread the seasoned rutabaga on the prepared baking sheet in a single layer.

4. 4

   Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the rutabaga is golden brown and tender.

5. 5

   While the rutabaga is roasting, prepare the drizzle by mixing the maple syrup, lime juice, lime zest, and red pepper flakes in a small bowl. Set aside.

6. 6

   Toast the pepitas in a dry skillet over medium heat, stirring frequently, until they are golden and start to pop, about 3-4 minutes. Remove from heat and set aside.

7. 7

   Once the rutabaga is roasted, transfer it to a serving dish. Drizzle the maple lime mixture over the top and toss gently to combine.

8. 8

   Sprinkle the toasted pepitas over the dish and garnish with chopped fresh parsley, if desired.

9. 9

   Serve warm and enjoy!