Garlic-Parmesan Roasted Rutabaga
Makes 4 Servings
  • 2 medium rutabagas (about 1½ to 2 pounds)
  • 4 tablespoons vegetable oil, divided
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 5 cloves garlic, minced
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh chives
  • Garnish: grated Parmesan cheese, flaked sea salt
  1. Preheat oven to 425°. Heat 2 foil-lined rimmed baking sheets in oven until hot, about 15 minutes.
  2. Rinse, peel, and cut rutabagas lengthwise into ¼-inch-thick sticks.
  3. In a large bowl, combine rutabagas, 2 tablespoons oil, salt, and pepper, tossing until well combined. Carefully spread rutabagas on heated baking sheets.
  4. Bake until rutabagas are golden brown and tender, 30 to 40 minutes, stirring and rotating pans once halfway through baking. Combine rutabagas on one pan.
  5. In a 10-inch nonstick skillet, heat remaining 2 tablespoons oil over medium heat. Add garlic, and cook until fragrant and softened, 2 to 3 minutes. Pour garlic mixture over rutabagas; sprinkle with cheese and chives, tossing until well combined. Garnish with additional cheese and sea salt, if desired.
Recipe by Taste of the South at