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Roasted Rutabaga, Mushrooms, and Onions with Mustard Seeds and Maple

Scott Phillip

Servings: 4 to 6

Whole mustard seeds add a crunchy pop of flavor to maple syrup-sweetened vegetables, while fresh dill brightens the dish.


  • 2-1/2 Tbs. balsamic vinegar
  • 2 Tbs. pure maple syrup
  • 1 Tbs. olive oil
  • 1 Tbs. yellow mustard seeds
  • Kosher salt and freshly ground black pepper
  • 1 1-3/4 to 2-lb. rutabaga, peeled and cut into 3/4-inch dice
  • 8 oz. cremini mushrooms, cut into 3/4-inch pieces
  • 1 14.4-oz. bag frozen pearl onions, thawed and patted dry
  • 2 Tbs. unsalted butter
  • 2 Tbs. chopped fresh dill

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 10
  • Sodium (mg): 210
  • Carbohydrates (g): 24
  • Fiber (g): 4
  • Sugar (g): 14
  • Protein (g): 3


  • Position a rack in the center of the oven, and heat to 425°F.
  • In a large bowl, whisk 2 Tbs. of the vinegar, the maple syrup, oil, mustard seeds, 1 tsp. salt, and 1/2 tsp. pepper. Add the rutabaga, mushrooms, and onions, and toss to coat. Transfer to a large rimmed baking sheet and roast, tossing every 15 minutes, until tender and browned in parts, about 1 hour.
  • Meanwhile, in a small skillet over medium heat, cook the butter until browned, 1 to 2 minutes. Whisk in the remaining 1/2 Tbs. vinegar, and drizzle over the vegetables. Add the dill, toss, season to taste with salt and pepper, and serve.


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Reviews (1 review)

  • Bagni | 03/16/2017

    Delicious! Easy! I'd reduce the butter by half next time.

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