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Also see article: The Root of the Matter
ROASTED RUTABAGAS & CARROTS
Roasting is one of the best cooking methods for optimizing root vegetables’ flavor. Unlike boiling, where water dilutes some of the vegetable’s flavor, roasting intensifies it.
• 1 medium rutabaga, peeled and cut into medium to large dice
• 3 carrots, peeled and cut into medium to large dice
• Olive oil as needed
• Rosemary, chopped as needed
• Salt and pepper to taste
Pre heat the oven to 350.
Peel and chop the rutabaga and carrots to the same size.
Place in a baking dish.
Add the olive oil and stir to coat well.
Add the rosemary, salt and pepper, and stir again.
Roast for a half hour or until the vegetables are soft.
Obviously this will depend on the exact size that you cut them and the quirks of your particular oven.
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