- 4
Ingredients
- 1 large rutabaga, about 1 1/2 pounds
- 4 tablespoons unsalted butter
- Flaky salt and freshly ground black pepper
- Juice of 1/2 lemon
- 2 tablespoons finely chopped parsley
Preparation
Step 1
Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes.
Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.
Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.
Per serving, based on 4 servings. (% daily value)
Calories 165 Fat 11.8 g (18.2%) Saturated 7.3 g (36.7%) Trans 0.5 g Carbs
14.8 g (4.9%) Fiber 4 g (15.9%) Sugars 7.6 g Protein 2 g (4%) Cholesterol
30.5 mg (10.2%) Sodium 23 mg (1%)