Yield
Serves 4 (serving size: about 4 ounces)
Photo: Randy Mayor; Styling: Claire Spollen 

How to Make It

Preheat oven to 425°. Peel and cut rutabagas into 1/4-inch slices; stack and cut into 1/4-inch sticks. Toss with rosemary, olive oil, salt, and pepper. Roast at 425° for 12 to 15 minutes, shaking pan often, until browned and tender.

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