Roasted Rutabaga

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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.

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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.

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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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I have used rutabagas in vegetable soup all my life and I like roasted vegetables. I just never put these two facts together before. These are wonderful: mellow, sweetish and easy to prepare. I served this with a pot roast and no one missed potatoes at all.