Serves 3 – 4
3 medium-sized rutabagas
3 tablespoons olive oil
2 teaspoons herbes de provence
2 teaspoons seasalt
1 teaspoon cane sugar
- Heat oven to 400F.
- Peel rutabaga and cut into 1/2-inch cubes. Place rutabaga cubes in a large bowl and drizzle with olive oil. Stir to coat, sprinkle with seasonings and sugar and stir again.
- Transfer rutabaga to a rimmed baking sheet. Roast until edges brown and rutabaga is tender, about 45 minutes, stirring about halfway through.
You can experiment with seasonings. Try curry, cumin, chili powder, or thyme or rosemary.
The rutabaga is a close relative of the turnip but with yellowish-orange flesh and can be six to eight inches in diameter. Although it can be bitter like its cousin, the best ones are slightly sweet.