You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the rutabaga with olive oil and salt and pepper before roasting. Or toss the rutabaga with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after it comes out of the oven.
1 poundrutabaga, peeled and cut into 1/2- to 3/4-inch pieces
1 - 3 tablespoonsextra-virgin olive oil
1/2 teaspoonkosher salt; more to taste
Freshly ground black pepper
Fresh lemon juice (optional)
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