Easy Roasted Rutabaga

Roasting brings out the naturally sweet flavor of the rutabaga, and it is a super-easy way to cook the large root vegetable. The roasted rutabaga recipe is straightforward and a real treat for any rutabaga lover. Plus, it's ready in about an hour, which makes it an excellent last-minute side dish for any dinner.

At the market, look for rutabagas that are firm and feel heavier than they look. Unlike turnips, which can be spicy and woody when large, rutabagas are sweet and tender at any size; those with a diameter of less than four inches are even sweeter. They're all rather large, so you will only need one or two rutabagas to serve four people. Double or triple the recipe if needed.

Preparing the rutabagas for roasting can be a bit tricky if it's your first time. Be sure to use sharp tools for this bulky, hard vegetable. A good vegetable peeler will easily peel the tough, waxy skin of the rutabaga, and a large, sharp knife should be able to cut it into chunks or smaller pieces. 

Serve the roasted rutabaga alongside a main dish of beef, pork, or poultry. Since they're in season from fall through late winter, it makes a tasty side for holiday dinner menus. Rutabaga is also nice with lamb and a good complement to mashed potatoes or sweet potatoes. Leftovers can be frozen, and the roasted rutabaga is a great addition to cold-weather soups and stews.