Description
Six small side portions of thyme-roasted rutabaga.
Ingredients
Scale
- 2 pounds Rutabaga, peeled and cubed one-inch
- 2 tablespoons Olive oil
- 2 teaspoons Fresh thyme leaves
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
Instructions
- Heat oven to 425°F. Trim and peel 2 lb rutabaga, removing any waxed outer layer. Cut into even one-inch cubes using a stable cutting board and a sharp sturdy knife.
- Toss cubes with 2 tbsp olive oil, 1 tsp fresh thyme leaves, 3/4 tsp fine salt and 1/4 tsp pepper. Spread on a rimmed sheet pan in one layer with a little space between pieces.
- Roast about 35–40 minutes, turning after approximately twenty, until centers are fork-tender and corners browned. If pieces crowd the pan, use two pans rather than accepting steamed rutabaga.
- Finish with remaining 1 tsp thyme and divide into six provisional side portions. Record peeled yield and tenderness before finalizing the timing.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate for one-inch rutabaga cubes at 425°F; piece size and crowded pan change the roast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dishes
Nutrition
- Serving Size: One sixth of tray