Tomato Mountain Farm

Recipe: Brown Roasted Rutabaga Wedges

  • 4 medium rutabagas (about 3 pounds)

  • 2 tablespoons olive oil

  • 3 tablespoons balsamic vinegar

  • Sea salt

  • Heat oven to 500°. Cut ends off rutabagas and peel them. Use a heavy, sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3 - 4 long wedges.

  • Place wedges in very large baking pan and toss with olive oil to coat them well. Spread them out into a single layer and try to keep them from touching one another.

  • Roast in a hot oven 20 minutes. Use tongs to turn each wedge over. Roast another 15 - 20 minutes. Remove from oven and toss with balsamic vinegar and salt to taste. Serve hot.

*This "hot-oven" approach to roasting is credited to cookbook author Barbara Kafka.