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Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.
Photograph by Antonis Achilleos
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Photo: Roasted Rutabaga Recipe
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By lilredwitch9_83...
Terrebonne
on November 02, 2012
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This recipe transported a humble and forgotten vegetable to new culinary heights. I ate it all directly from the sheet pan.
By EyesTooBig
on March 14, 2012
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This recipe was delicious. I had never thought to roast rutabagas before, although we ate mashed rutabagas occasionally when I was a child.
I did not have cider vinegar or fresh parsley; I used white balsamic vinegar and suspect that the parsley would be a lovely addition.
By adawnholland
Idabel, OK
on January 28, 2012
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I had never tried rutabaga and saw this recipe and thought, "What the heck..." They were awesome!! It was very difficult to cut up and it took a little more than 1 hour before they were done, but it was so worth it. I will definitely use it the next time I make pot roast or vegetable soup in place of potatoes. Oh, and they were so inexpensive! So glad we tried it.
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