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November 23, 2021

Cook along with Kardea from start to finish! She carries on her grandmother's Thanksgiving side dish tradition by roasting rutabagas with shallots and rosemary and topping it with sweet-tart cranberry sauce.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Roasted Rutabagas with Cranberry Sauce
Level: Easy
Total: 1 hr
Active: 20 min
Yield: 4 to 6 servings


8 tablespoons (1 stick) salted butter, plus more for buttering the dish
3 pounds rutabagas (about 4), peeled and cut into 1 1/2-inch cubes
6 shallots, peeled and quartered lengthwise
4 sprigs fresh rosemary 
Kosher salt and freshly ground black pepper
One 12-ounce bag fresh cranberries
1 cup granulated sugar
1/2 cup light brown sugar 
1 orange, 1-inch piece of rind reserved, juiced 


Preheat the oven to 400 degrees F. Butter a deep 9-by13-inch baking dish.

Add the rutabagas and shallots to the baking dish. Slice the stick of butter and distribute it over the top. Strip the leaves from 3 sprigs rosemary and sprinkle them over the top along with salt and pepper to taste. Roast until the rutabagas develop a deep golden color, about 45 minutes.

Meanwhile, combine the cranberries, granulated sugar, brown sugar, orange rind, orange juice, the remaining sprig rosemary and 3/4 cup water in a medium saucepan. Cover and cook the cranberries over medium heat until they burst, about 30 minutes. Remove from the heat and set aside until ready to serve. Discard the rosemary sprig.

Remove the rutabagas from the oven. Toss to combine the ingredients and serve drizzled with the cranberry sauce.

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Kardea Brown's Rutabagas with Cranberry Sauce ​| Kardea Brown's Southern Thanksgiving | Food Network

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