 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Found the original recipe on a product site. Made a few changes and it ended up pretty darn good. I grew up eating pureed rutabaga, but a few years ago discovered the joy of roasting it. Roasting rutabaga concentrates and highlights it's natural sweetness. In this recipe I season the rutabaga which also highlights the sweetness. I also add a tablespoon of sugar, which actually has little effect on the sweetness but encourages browning. Ingredients:
1 rutabaga |
3 teaspoons olive oil |
1/2 tablespoon basil |
1/4 tablespoon rosemary |
1/4 tablespoon thyme |
1/8 tablespoon oregano |
2 teaspoons kosher salt |
1 tablespoon sugar |
Directions:
1. Heat oven to 400 degrees.
2. Peel rutabaga and cut into 1/2-inch cubes.
3. Place rutabaga cubes in a large mixing bowl and drizzle with olive oil.
4. Cover bowl with a plate and shake to coat rutabaga with oil.(You may need a bit more oil.).
5. Sprinkle rutabaga with remaining ingredients and shake again distribute.
6. Transfer rutabaga to a parchment-lined or non-stick baking sheet.
7. Roast in center of the oven until edges brown and rutabaga is tender - 40 to 50 minutes - stirring about halfway through to minimize sticking. (Note: It may take longer depending on the size of the rutabaga. You know they are ready when you can stick a fork all the way in with little resistance.).
|
|