Roasted Rutabaga

The last time we tried rutabaga, we mashed it. When it came up in our Aisle 1 rotation at the grocery store this week, we decided to roast it. Either way works just fine and makes a great side dish for dinner. Wayne thought it tasted like cauliflower, which makes sense since both are cruciferous vegetables. We liked it; maybe we won't wait another seven years to buy another one!

Peel and cube the rutabaga. This is not an easy step. You'll need a sharp knife. Start by cutting it in half. Then the potato peeler worked for me, but other people use a knife. Someone also suggested putting the whole rutabaga in the microwave and cooking it for five minutes to make it easier. (Poke it with a fork a few times first.) Maybe I'll try that next time. Once it's peeled, slice and cube (about 3/4" pieces). Place it in a baking dish, toss with olive oil, garlic powder, salt and pepper, then bake at 400 degrees for about 25 minutes or until soft.