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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.