Fiery Roasted Jerk Rutabagas

First off, when it says fiery, it means it! But it's not an instant heat, it creeps up on you as you eat them. I thought the flavor was really good. I would definitely do them again. I made them will some grilled pork chops with Penzeys Spices' Tsardust Memories seasoning on them, which complemented the rutabagas nicely.


[Try to ignore the lame Photoshop job. I forgot...again...to take a picture before I ate so I took one before I ate them for lunch and didn't care about getting a perfect picture at that point - but it turned out the bowl was SUPER bright and painful to look at...so there you go.]

The rutabagas were adapted from Girl Cooks World (and by adapted, I mean I used rutabagas where they used potatoes).


Fiery Roasted Jerk Rutabagas

• 6-7 medium russet potatoes, scrubbed and cut into a 3/4" dice
• 1 medium red onion, chopped
• 1 medium yellow onion, chopped
• 1  sweet bell pepper, chopped
• 5 cloves garlic, finely chopped
• 1 Serrano pepper, finely chopped (remove seeds if you’d like to lower the heat)
• 3 Tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon allspice
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1 teaspoon cayenne pepper
• 1 Tablespoon Sriracha
• 1 teaspoon salt
• 1 teaspoon black pepper

Preheat oven to 450 degrees.  Combine all ingredients in a large bowl and toss well to coat.  Spread evenly on a lightly greased half sheet pan (I used a 9x13 dish).  Roast for 40-50 minutes, turning the potatoes once 20 minutes in, until the potatoes are browned and crisp (My rutabagas didn't end up crispy, but that may have something to do with the fact that they sat in the cooling oven with foil over them for about 2 hours until I ate).  For extra crispy potatoes, broil for a couple minutes at the end of the baking time, keeping a watchful eye on the oven to prevent burning.