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Recipe

Basic Roasted Rutabaga

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Scott Phillips

Servings: three to four.

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the rutabaga with olive oil and salt and pepper before roasting. Or toss the rutabaga with Sesame Sea SaltCaramelized Shallot ButterGinger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after it comes out of the oven.

Ingredients

  • 1 lb. rutabaga, peeled and cut into 1/2- to 3/4-inch pieces
  • 1 to 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • Fresh lemon juice (optional)

Preparation

  • Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the rutabaga with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
  • Turn the rutabaga out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the rutabaga until browned on bottom, 13 to 15 minutes. Flip and continue to roast until tender, 5 to 10 minutes.
  • Return the rutabaga to the bowl in which you tossed it with the oil, or put it in a clean serving bowl. If the rutabaga seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

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