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Roasted Rutabaga

Roasted Rutabaga
Kevin D. Weeks for NPR /

I grew up eating rutabaga (usually pureed with butter) and loved it most of the time. Then I discovered roasted rutabaga and fell in love all over again. Roasting rutabaga concentrates and highlights its natural sweetness. You may wonder at my use of granulated garlic as opposed to fresh garlic, but I've found that the fresh garlic ends up in the pan, while the powdered garlic clings to the rutabaga, ultimately providing more garlic flavor.

Makes 4 servings

2 1/2 to 3 pounds rutabaga

2 tablespoons dried herbes de Provence (available in spice section of most supermarkets)

2 teaspoons salt

1 teaspoon granulated (or powdered) garlic

1 teaspoon black pepper

3 tablespoons olive oil

Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil.

Peel rutabaga and cut into 1/2-inch cubes and place in a large bowl. Sprinkle with herbes de Provence, salt, garlic and pepper. Drizzle with olive oil, cover bowl with a plate and shake to distribute oil and spices over rutabaga.

Distribute rutabaga evenly on baking sheet, ideally with at least a half-inch of separation. Bake for 30 to 40 minutes, stirring after about 20 minutes, until edges are browned and flesh is tender.

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