Penzey's Rutabaga and Carrot Bake

Transform your root vegetables into a hearty, crowd-pleasing side dish with Penzey's Rutabaga and Carrot Bake! This recipe takes the natural sweetness of rutabagas and carrots and elevates them with a velvety, cheddar-infused cheese sauce, seasoned with a perfect blend of garlic, thyme, and Penzey's Seasoned Salt. Topped with a golden, crispy breadcrumb and Parmesan mixture, this dish balances creamy and crunchy textures in every bite. Simple yet sophisticated, it’s an excellent choice for holiday dinners, potlucks, or any time you’re craving comforting baked goodness. Ready in just over an hour and serving six, this flavorful bake is a must-try for both vegetable lovers and skeptics alike!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 medium rutabaga
• 3 large carrots
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup, shredded sharp cheddar cheese
• 1 teaspoon Penzey's Seasoned Salt
• 0.5 teaspoon dried thyme
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 0.5 cup breadcrumbs
• 2 tablespoons, grated Parmesan cheese
• 1 tablespoon olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

Step 2

Peel the rutabagas and carrots, and chop them into evenly-sized cubes, about 1-inch in size.

Step 3

Bring a large pot of water to a boil and add the rutabaga cubes. Cook for 5 minutes, then add the carrot cubes and continue to boil for another 5 minutes until both are tender but not mushy. Drain and set aside.

Step 4

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 5

Gradually whisk in the milk, ensuring there are no lumps. Cook for 2-3 minutes until the sauce thickens.

Step 6

Stir in the cheddar cheese, Penzey's Seasoned Salt, thyme, garlic powder, and black pepper until the cheese is melted and the sauce is smooth.

Step 7

In a large mixing bowl, combine the drained rutabagas and carrots with the cheese sauce. Toss until evenly coated.

Step 8

Transfer the mixture to the prepared baking dish and spread it out into an even layer.

Step 9

In a small bowl, mix together the breadcrumbs, Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the vegetables.

Step 10

Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the edges are bubbly.

Step 11

Remove from the oven and let cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1482.5g)

Amount per serving	% Daily Value*
Calories	1907.9

Total Fat 122.9g	0%
Saturated Fat 60.1g	0%
Polyunsaturated Fat 8.8g
Cholesterol 267.7mg	0%
Sodium 3522.4mg	0%
Total Carbohydrate 160.4g	0%
Dietary Fiber 27.3g	0%
Total Sugars 61.7g
Protein 59.9g	0%

Vitamin D 107.4IU	0%
Calcium 1661.3mg	0%
Iron 7.8mg	0%
Potassium 3562.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 12.1%

Carbs: 32.3%