What I’ve learned by researching on Foodgawker for the most gawked recipe photos of all time (at least in Foodgawker time) is that that people like carbs.  Comfort food.  I’m with ya.

Potatoes, chocolate chip cookies, mac n cheese – and anything that is golden in color.

I’ve found a way to make our comfort food a little lighter.

Let’s change the foodgawking world with some seasonal veggies! Especially if we make them look and taste like our carby friends….rutabaga is a great stand-in. Just for giggles I compared rutabaga to potato and found that this tasty substitute will give us a carb savings of 20.8 grams, calorie savings of 91.3 and an addition of another 1 gram of  fiber.  What’s not to love? Roasted garlic, crispy onion and sweet rutabaga.  Even if you don’t think you like them, you must try this.  Especially if you get them with your CSA and don’t know what to do with them.

This is the damn tastiest rutabaga I’ve ever had.

Inspired by Foodgawker and Sea Salt with Food

Serves 2

Vegan, Gluten Free, Dairy Free

2 Rutabagas

2 cloves garlic, sliced

2 slices of red onion

2 tsp extra virgin olive oil

1/8 tsp garlic powder

1/8 tsp sea salt

1. Preheat oven to 425F.  Cut root part of rutabaga off so it stands up.  Cut slits in the top and stuff with alternating red onion and garlic slices.

2. Place each on a square of tin foil; pour 1 tsp olive oil over each, sprinkle garlic powder and salt evenly over both.  Wrap and bake for 30 minutes or until inside is soft. Remove foil and bake an additional 10 to 15 minutes or until outside is golden.

Nutrition Facts
2 Servings
Amount Per Serving 

Calories 199.9
Total Fat 5.4 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.4 g
Cholesterol 0.0 mg
Sodium 224.4 mg
Potassium 1,378.6 mg
Total Carbohydrate 36.1 g
Dietary Fiber 10.4 g
Sugars 21.7 g
Protein 5.4 g

Vitamin A 0.2 %
Vitamin B-6 24.3 %
Vitamin C 167.2 %
Vitamin E 8.8 %
Calcium 19.7 %
Copper 9.5 %
Folate 22.1 %
Iron 12.1 %
Magnesium 23.4 %
Manganese 39.2 %
Niacin 13.9 %
Pantothenic Acid 6.8 %
Phosphorus 24.3 %
Riboflavin 9.8 %
Selenium 5.1 %
Thiamin 24.8 %
Zinc 9.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.