Roasted Rutabaga with Rosemary
2 lbs Rutabaga
Preheat oven to 425 f.
Cut the rutabaga into slices about 1/4 “ thick.
Drizzle with olive oil and toss to evenly coat.
Arrange the rutabaga on a sheet pan or cast iron pan so that the pieces are not overlapping each other.
Sprinkle with dried rosemary and salt.
Roast for 30 minutes or until fork tender.