Tip: This parsley is from the boys garden last summer, don't hesitate to freeze left over parsley for use later. Squeeze it and roll it up in plastic wrap removing as much air as you can (I wrapped it in a plastic sandwich bag too). Then just cut off what you need, it's not the same as fresh, but good to have in a pinch or should I say-when you need a pinch:@)
Roasted Rutabaga-from Food Network
~Toss one large peeled and cubed rutabaga with 3 Tblsp olive oil, S&P on baking sheet.
~Roast at 425 degrees until golden and soft, approximately 40 minutes. I suggest stirring at 20 minutes.
~Toss with 1/2 tsp apple cider vinegar and chopped parsley.
Don't burn your veggies and have a happy day!