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.Watch #DeliciousMissBrown, Sundays at 12|11c from 8/29/21 to 12/5/21 + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2Z05BySSubscribe to Food Network ▶ http://foodtv.com/YouTubeKardea 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.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Roasted Rutabagas with Cranberry SauceRECIPE COURTESY OF KARDEA BROWNLevel: EasyTotal: 1 hrActive: 20 minYield: 4 to 6 servingsIngredients8 tablespoons (1 stick) salted butter, plus more for buttering the dish3 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 DirectionsPreheat 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#KardeaBrown #DeliciousMissBrown #FoodNetwork #RoastedRutabagas #CranberrySauceKardea Brown's Rutabagas with Cranberry Sauce | Kardea Brown's Southern Thanksgiving | Food Networkhttps://www.youtube.com/watch?v=hCRsbFpacoI
