Herb-Roasted Rutabaga

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

1. Heat oven to 375 °F.
2. If roasting garlic cloves in skins, simply break the head into individual cloves.
3. 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.
4. Roast in the oven, stirring or shaking vegetables every 15 minutes, for 30 minutes, before adding garlic.
5. Raise heat to 425 °F and continue roasting until tender and evenly browned, 15–20 minutes.
6. Sprinkle with pepper to taste, and serve hot or at room temperature.

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