Roasted Rutabaga

Ok, let's start this Roasted Rutabaga post with the moral of the story... Always Follow Your Instincts! Deep down in my pudgy little heart I knew I should have stirred this half way through (Ina would have), but the recipe didn't call for it, so I set my timer for 40 minutes and went about my day. Yep, they got a little too dark, but they were still tasty! I usually steam rutabaga and give it a light mash with butter, S&P so this was a  nice change. Don't forget to add the vinegar and a little extra sprinkle of salt before serving is a nice touch too.

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!