Ingredients
- 1 kg rutabagas, peeled and cut into wedges
- 120 ml Québec maple syrup
- 45 ml vegetable oil
- 30 g butter, melted
- 15 ml cider vinegar
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Heat the oven to 205 °C and line a baking sheet.
- Toss the rutabaga with oil, salt, and pepper; roast for 30 minutes.
- Whisk the maple syrup, butter, vinegar, and thyme.
- Toss the hot rutabaga with the maple mixture and return it to the oven.
- Roast 10 to 15 minutes more, turning once, until browned and tender.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar
Conversion used: Replace 100 g brown sugar with 120 ml maple syrup and reduce any traditional stock or water by 60 ml; lower the oven from 220 °C to 205 °C to protect the syrup.
Why Quebec maple syrup: Maple softens rutabaga's peppery edge and promotes a dark, savory caramelization. The recipe uses a hardy local root and a Québec sweetener together.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →