If you’ve never cooked or eaten rutabaga before - think potato. This not so ordinary, yet easy to find vegetable is prepared in a similar way to roasted potatoes with a little fall twist using crispy sage and rosemary. This simple side will brighten up your table and knock everyone’s socks off with how delicious!
6 to 8 servings
2 large rutabaga
3 tablespoons olive oil
2 tablespoons minced fresh rosemary, plus a few stems
1 tablespoon minced fresh sage, plus a few stems
2 teaspoons kosher salt
1 teaspoon freshly cracked pepper
1 cup grated Parmesan cheese
Preheat your oven to 400 degrees. Using a sharp knife, cut the ends off the rutabaga then “peel” it using the knife. The skin is quite tough so a knife works better than a peeler. Cut it into 1/2 inch cubes.
On a large baking sheet lined with parchment paper, toss together the cubed rutabaga, olive oil, rosemary, sage, salt, and pepper. Roast for about 15 to 20 minutes or until softened. Sprinkle the Parmesan over the top and roast another 8 to 10 minutes or until golden and crispy. Serve in a large bowl with crispy herb stems on top.