m. c. de marco: The New Kitchen Cookbook

Roasted Rutabaga

I recently made Sweet Potato Kale Salad with Cranberries, Walnuts, and Goat Cheese because I happened to have all the ingredients. I don’t expect such a refrigerator conjunction again, but I did like the idea of quickly roasting sweet potato chunks on their own or for mixing into another vegetable.



  1. Preheat oven to 425°.
  2. Peel and cut the rutabaga into cubes.
  3. Toss with other ingredients.
  4. Arrange in a single layer on an edged cookie sheet.
  5. Roast 30 minutes or to desired tenderness.