Roasted rutabagas are awesome!

This week unlike other weeks, I picked up that rutabaga I usually avoid at the grocery store and it paid off 🙂

  • Preheat the oven to 425 F
  • Cut into 1.5 cm cubes
  • Transfer to a bowl and add salt, mix to coat evenly. Be generous, didn’t measure but it was more than a tsp
  • Add spices of your choice, I added 1 tsp kitchen king masala, 1/4 tsp turmeric and 3/4 tsp red chili powder. Mix to coat. Amounts are guidance only
  • Add your oil of choice depending on the spices used, I used canola as a neutral oil and mix to coat
  • Spread evenly and bake in the middle rack for 30-40 minutes stirring halfway till they get golden brown and toasty
  • Garnish with something green to finish, I didn’t have any cilantro or green onion on hand, so I used some dried fenugreek leaf which is also tasty

It’s so good! And the right amount of salt (thank you Samin Nosrat)

A version of this article was first published at Olive Ridley dot org.

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