Roasted Rutabagas with Cranberry Sauce

I love cranberries and recently fell in love with rutabagas as a healthier starchy vegetable.

Recipe adapted from Food Network

Ingredients-

1 rutabaga peeled and cut into 1 inch cubes

1 shallot peeled and quartered or red onion sliced

2 sprigs fresh rosemary

12 ounces fresh cranberries

¼ cup stevia or ½ cup sugar

¼ cup light brown sugar

1 orange juiced with 1 inch piece of rind reserved

Coconut oil spray

Directions:

1. Preheat the oven to 400 degrees. Spray a 8×8 pan with nonstick spray.
2. Add the rutabagas and shallots to the baking dish.  Spray with coconut oil.
3. Strip the leaves from 1 rosemary sprig.  Sprinkle the rosemary over the dish.
4. Roast until rutabagas develop a golden color 45-55 minutes.
5. Meanwhile combine the cranberries, sugar/stevia, brown sugar, orange juice, orange rind, 1 rosemary sprig, and 1/3 cup water in a medium saucepan.  Cook over medium heat until the cranberries burst in about 30 minutes. Remove from heat and discard the orange rind and rosemary sprig.
6. Remove the rutabagas from the oven and stir to mix.  Drizzle the cranberries over the rutabagas.
7. Enjoy!