GREEK STYLE OVEN ROASTED RUTABAGA

Ingredients

2 smallish rutabagas, about 750g | 1.75lb total
1/4 cup extra-virgin olive oil
2 tbsp Dijon mustard
2 tbsp lime juice
2 tbsp fresh thyme, finely chopped
1 tsp Himalayan salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp chili pepper flakes

Method

First, preheat your oven to 400°F.

Then, peel the rutabagas and cut them into chunks of roughly 2 inches; place those chunks in a large mixing bowl.

Note that for this particular recipe, I chose to use 2 smallish rutabagas as opposed to a single, larger one because I wanted most of my pieces to have a similar shape to that of potatoes: like little rounded triangles. Had I used a single large rutabaga, I would’ve ended up with a lot of perfectly square-shaped pieces. Now if you’re not so particular about the final shape of your roasted rutabagas, feel free to use a single large root if you’d like.

Add the rest of the ingredients to a separate bowl and mix vigorously with a whisk until well combined. Pour that sauce right over the rutabagas

Oh, and don’t worry if the mixture kinda wants to break a little bit; it’s not mayonnaise we’re making… Quite frankly, you won’t even see the difference in a couple of minutes.

Toss the rutabaga and and sauce with a spoon until all the pieces are evenly coated.
Now, spread the rutabaga in a single layer across a broiler pan, making sure that there is plenty of room between the pieces to allow air to circulate freely.

Cover the pan with aluminum foil and bake in the oven for 30 minutes.

After that time, remove the foil and lower the heat to 375°F, then continue baking, stirring 2 or 3 times during the process, until the rutabaga is fork tender and starts to caramelize around the edges, which should take about 25 minutes.

Once your rutabaga has reached the desired color and doneness, remove it from the oven and immediately hit it with a light sprinkle of salt.
Let it cool for a few minutes (hey, I know it looks good and you want to try it now, but you wouldn’t want to burn your tongue now, would you? These things are HOT, so leave it!) and then serve, garnished with a few fresh herbs and a dribble of extra-virgin olive oil, if desired.