Roasted Rutabaga and Turnip Home Fries

For those of you on Atkins, Rutabaga are not on the acceptable vegetable list for induction. I'm not sure why, as they are actually a cross between a cabbage and a turnip and both of those items are on the list. Rutabaga has 12 net carbs per cup and Onions have 14 net carbs. Onions are on the induction list but have higer carb count than the Rutabaga does. At any rate, you can make this recipe using just Turnips if you don't want to eat the Rutabaga. Turnips have 5 net carbs per cup.

First, for those of you who are not familiar with these root vegetables, allow me to introduce you.

This is a Rutabaga. They are normally quite a bit larger than Turnips. The top part is a a light purplish color and the bottom half has a yellowish tint to it.

Rutabaga's also are normally sold with a coating of wax on them, to help keep them fresh.

These are Turnips. They have a more vibrant purple top area and are white on the bottom half.

The Rutabaga has a tough skin that is difficult to peel using a regular vegetable peeler. I suggest using a small paring knife and a little bit of patience.

Turnips on the other hand have a thinner skin and can be easily peeled using a vegetable peeler.

A very sharp heavy knife such as a meat cleaver, will make cutting the Rutabaga a lot easier.

Using that same heavy knife, cut the Rutabaga into bite sized pieces.

Do the same with the Turnips. You can see the difference in the color of the two root vegetables.

Place the pieces in a bowl.

Drizzle Olive over them and stir to lightly coat.

Spread the chunks in a single layer on a cookie sheet covered with aluminum foil.

Sprinkle with your choice of seasonings. I used coarsley ground black pepper and seasoned salt.

Bake in a preheated 400 degree oven.

Stir them after the first 15 minutes. Continue to cook until tender and browned. Mine took about 10 more minutes.

Enjoy!

NOTE:  If you are cooking both Rutabaga and Turnips together, I would suggest cutting your Turnip pieces at about 50% bigger than your Rutabaga. Turnips cook faster and will shrink in size as they cook. This due to the amount of water they contain.