These were mega tasty. We are so thankful for rutabaga as a vegetable that lasts well over the cold winter months and into spring. And, this is an easy and delicious way to enjoy them.

Roasted Rutabaga Wedges with Walnut, Apple, Date Soy Yogurt Dip

Serving Size: 4


  • 1 2 pound rutabaga
  • 4 tablespoons olive oil
  • pinch red chili flakes
  • pinch salt

for the dip:

  • 2 apples, peeled, cored and grated
  • 2 cups soy yogurt
  • 8 dates, de-seeded, chopped
  • 1/3-1/2 cup walnuts, ground
  • 1 tablespoon lemon juice
  • pinch salt
  • pinch black pepper
  • small splash hot pepper sauce


  1. Pre-heat the oven to 400°F/205°C.
  2. Peel the rutabaga and cut into bite-sized wedges.
  3. Place the rutabaga pieces in a bowl and drizzle the olive oil over.
  4. Toss with a spoon to evenly cover the rutabaga pieces.
  5. Line a baking sheet with baking parchment and place the rutabaga wedges on top.
  6. Sprinkle with salt and chili pepper flakes.
  7. Place in the oven to bake for 25-30 minutes.
  8. Meanwhile, place 2-3 handfuls of walnuts in a blender and pules to make the walnut meal.
  9. Add the soy yogurt and pulse again.
  10. De-seed the dates, chop and place in a bowl.
  11. Add a bit of boiling water and allow to soften for a few minutes
  12. Add the soften dates to the yogurt and pule to blend.
  13. Add the lemon juice, salt black pepper and pepper sauce.
  14. Remove the mixture from the blender and place in a bowl.
  15. Peel the apples and grate the apples into the yogurt mixture.
  16. When the rutabaga pieces are done, remove from the oven and allow to cool slightly.
  17. Serve the rutabaga pieces with the dip.

This is so tasty, you may want to make a double amount especially if serving as finger food for a party or brunch.