Yield: 6 to 8 servings
- 1 large rutabaga, peeled and cut into 2-inch pieces*
- 1/4 cup olive oil
- 1 tablespoon dried oregano
- 1 tablespoon lemon juice
- 1 teaspoon Greek seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Toss together all ingredients, and spread into a lightly greased 15- x 10-inch jellyroll pan.
- Bake at 450° for 25 minutes; stir mixture, and bake 25 more minutes.
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