INGREDIENTS:
6 rutabagas
2 Tbsp good olive oil (mine was a gift from Zainib, owner of A Fine Line Aesthetics in downtown Milford)
1/2 tsp salt
1/2 lemon
1 Tbsp fresh thyme

DIRECTIONS:

Preheat oven to 425 degrees.

Cut the ends off the rutabagas and peel them, if necessary (some may have wax on them) and slice them into thick wedges.

Place the rutabaga wedges in a bowl and add the oil, salt, and Milford Spice Company’s Great Lakes Garlic. Toss to combine.


Place the wedges on a lined baking sheet 


and roast for 35-40 minutes until golden brown and easily pierced with a fork.


When finished roasting, drizzle with fresh lemon juice and sprinkle with fresh thyme.

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