I found this recipe In Sheri Castle’s book “”The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands, and CSA Farm Boxes” (University of North Carolina Press, $35). This is a recipe she wrote for sweet potatoes – but could be adapted for parsnips, carrots, pumpkin or winter squash as well as for rutabagas. Rosemary is winter hardy and your rutabagas will keep, wrapped in plastic, in the refrigerator for a couple of weeks, so you can enjoy this dish later this month or perhaps even in January.
Ingredients:
2 pounds rutabagas 3 tablespoons olive oil 1 teaspoon kosher salt 1 tablespoon chopped fresh rosemary 2 to 4 tablespoons honey
Preparation:
Preheat oven to 375 degrees. Peel rutabagas and cut into 3/4-inch cubes. Toss cubes with olive oil to coat and spread in a single layer on a rimmed cookie sheet. (Line cookie sheet with foil if you want an easier clean up.) Roast until tender, about 30 minutes. Season cubes with salt, rosemary and honey to taste. Serve warm or at room temperature.