Herb-Roasted Rutabaga

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From Cooks Illustrated, January 1994

INGREDIENTS
½ medium head of garlic
1 large rutabaga, peeled and cut into ¼-inch pieces
2 shallots or ½ cup regular onion, chopped
1 tablespoon vegetable or olive oil
1 teaspoon fresh rosemary or thyme leaves, finely chopped
Salt
Ground black pepper

PREPARATION

  • Heat oven to 375 °F.
  • If roasting garlic cloves in skins, simply break head into individual cloves.
  • Place rutabaga and garlic into a roasting pan large enough to hold without crowding. Toss with oil, onion, rosemary or thyme, and salt to taste.
  • Roast in the oven, stirring or shaking vegetables every 15 minutes, for 30 minutes, before adding garlic.
  • Raise heat to 425 °F and continue roasting until tender and evenly browned, 15–20 minutes.
  • Sprinkle with pepper to taste, and serve hot or at room temperature.

Serves 2. Prep time, 10 minutes; cook time, 50 minutes.

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