- 2 rutabagas
- 2 table spoons olive oil
- 1/2 table spoon brown sugar
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 3/4 teaspoon McCormack® Peppercorn Medley
- 1/2 teaspoon sea salt
Preheat oven to 425 degrees.
Directions:
Mince the herbs and set aside. Peel, slice, and then cube into small pieces the rutabagas. Place the cubes in a wide shallow bowl and toss with the olive oil. When coated, add the herbs and toss again.
Spread on a metal baking sheet and bake for approximately 40-50 minutes.
Myrtle's Note: I made just a fraction of the recipe since I was trying out two rutabaga recipes at the same time. So, my first batch had a tad too much oil, 1 tablespoon for just half a rutabaga. The photo below is actually just 1/4 a rutabaga and half of what I made. I adjusted the proportions above to make 4-6 servings.
Yield: 4-6 servings.
Adapted from: http://cookingfortwo.about.com/od/vegetablesandsidedishes/r/roastrutabaga.htm
