Roasted rutabagas are awesome!
This week unlike other weeks, I picked up that rutabaga I usually avoid at the grocery store and it paid off 🙂
- Preheat the oven to 425 F
- Cut into 1.5 cm cubes
- Transfer to a bowl and add salt, mix to coat evenly. Be generous, didn’t measure but it was more than a tsp
- Add spices of your choice, I added 1 tsp kitchen king masala, 1/4 tsp turmeric and 3/4 tsp red chili powder. Mix to coat. Amounts are guidance only
- Add your oil of choice depending on the spices used, I used canola as a neutral oil and mix to coat
- Spread evenly and bake in the middle rack for 30-40 minutes stirring halfway till they get golden brown and toasty
- Garnish with something green to finish, I didn’t have any cilantro or green onion on hand, so I used some dried fenugreek leaf which is also tasty
It’s so good! And the right amount of salt (thank you Samin Nosrat)