A delectable, simple meal, and one of the easiest to prepare. You’ve often seen root vegetables roasted in some fashion in my kitchen, but the added sausage was an inspiration from my colleague. Substitute rutabaga with butternut squash, pumpkin, potatoes, beets, carrots, or keep a medley of all! Don’t forget the onions and garlic.
The Piggery’s products are phenomenal. Literally outstanding, fresh, light and satisfying. Yes, I’m talking about meat here. The combination with the buttery sweet rutabaga is a blessing. And, did I mention it’s easy? It’s easy! Try it!
Roasted Rutabaga and Piggery Dog
All measurements can be adjusted, you can’t go wrong with this recipe!
- Yield: 4 entree servings, 8 side servings 1x
- 4 cups cubed root vegetables (I used rutabaga)
- 2–3 small or medium yellow onion, quartered
- 1 head garlic, broken into cloves but unpeeled
- 2 pig dogs (hot dogs), from a sustainable producer
- 1/3 cup extra virgin olive oil, or enough to coat the vegetables
- fresh thyme and rosemary, as much as you want (really, don’t be scared!)
- healthy sprinkling of salt
- freshly ground black pepper, to taste
- Preheat oven to 400.
- On a baking sheet or in a baking dish, mix vegetables with olive oil, herbs, and spices.
- Bake for about 30 minutes or until roots are browned and caramelized. Check with a fork for tenderness, especially for harder vegetables like potatoes.
- For a pleasant balance, make easy “braised greens”
- Serve with toasted bread, and lather the garlic on lavishly. Make the bread yourself, or buy a fresh loaf from your local bakery. You can toast the bread in a skillet, like this, or in the toaster.