Skillet Roasted Bratwurst and Rutabagas (Serves 1-2)
The only root vegetable that I remember from childhood is carrots. My mother always boiled carrots, so I boiled carrots and other root vegetables when I cooked them too. Roasting root vegetables never occurred to me until I began to bump into other traditions. It seems that your culture strongly influences whether you boil or roast a root vegetable. Rutabagas are one of my favorites and according to Wikipedia, Finns typically roast rutabagas and Brits boil them. I was British last time I prepared rutabagas, but took my inspiration from Finland this time and roasted them with bratwurst. They were good enough to make roasting root vegetables my new tradition.
Prep and Cook Time: 40-45 minutes
2 local pork bratwursts
2-3 rutabagas (about 1 pound)
Red chili powder
Directions: Pre-heat oven to 400 degrees. Peel rutabagas and cut into bite-size pieces. Pile in a bowl and season with a dusting of salt, garlic powder, and red chili powder. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Add bratwurst. Let the bratwurst brown on one side for a few minutes and then turn them over. Add vegetables to the skillet and arrange around the bratwurst. Place lid on skillet. Move skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!
Notes: I tend to eat a pound of vegetables in one sitting with meat, but I am a big eater.
My cast iron skillet is a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.
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