1 tablespoon butter, melted
3 tablespoons maple syrup
2 teaspoons orange zest
1 garlic clove, minced
Salt, to taste
6 cups peeled and cubed rutabagas (approximately 1 pound)
⅓ cup shelled pumpkin seeds
1. Preheat oven to 400° F.
2. Combine butter, maple syrup, orange zest, garlic and salt in a large bowl. Add rutabagas and toss to coat. Spread on a baking sheet and cook until tender, about 40 minutes.
3. Meanwhile, toast pumpkin seeds in a dry skillet over medium heat until browned, about 3 minutes, stirring regularly.
4. Top rutabagas with pumpkin seeds and serve.
Per serving: 216 calories, 7 g protein, 23 g carbohydrate, 12 g fat, 80 mg calcium, 2.3 mg iron, 35 mcg folate, 4 g fiber