Serves 3 – 4
• 3 medium-sized Second Spring Farm rutabagas
• 3 tablespoons olive oil
• 2 teaspoons herbes de Provence
• 2 teaspoons sea salt
• 1 teaspoon natural cane sugar
Heat oven to 400 degrees.
Peel rutabaga and cut into 1/2-inch cubes.
Place rutabaga cubes in a large bowl and drizzle with olive oil. Stir to coat, sprinkle with remaining ingredients and stir again.
Transfer rutabaga to a rimmed baking sheet. Roast in center of the oven until edges brown and rutabaga is tender, about 45 minutes, stirring about halfway through.
You can experiment with seasonings. Try curry, cumin, chili powder, or thyme or rosemary.
The rutabaga is a close relative of the turnip but with yellowish-orange flesh and can be six to eight inches in diameter. Although it can be bitter like its cousin, the best ones are slightly sweet.