Brown sugar coconut glazed rutabaga salad
/3 pounds rutabaga, peeled and cut into bite-sized chunks
2 tablespoon coconut oil, warmed to melt
1 1/4 teaspoon coarse kosher salt, divided
2 tablespoons brown sugar or coconut sugar
2 tablespoons red wine vinegar
2 tablespoons avocado oil, or organic canola oil
Freshly ground pepper to taste
4 scallions , finely sliced
Preheat oven to 375°F.
Toss rutabaga, coconut oil, and 1/2 teaspoon salt in a large bowl to coat. Spread the rutabaga out in an even layer on a large rimmed baking sheet. Roast, stirring once or twice, until the rutabaga is almost completely tender, and browning on the bottom, 30 to 35 minutes. Scrape the rutabaga back into the bowl. Add sugar and toss to coat. Spread the mixture back out onto the pans and return to the oven. Cook, stirring once or twice, until the rutabagas are glazed with the brown sugar, 8 to 12 minutes longer. Mound on a large serving platter.
Combine vinegar, oil, pepper, and the remaining 3/4 teaspoon salt in a small jar. Cover and shake to combine. Pour dressing over the vegetables and top with scallions.