Roasted Rutabaga with Rosemary

Emily Woody


2 lbs Rutabaga

Olive oil

Dried rosemary 



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.