Roasted Rutabaga with Winter Herbs

Roasted golden cubes of rutabaga are more attractive than the popular mashed version of this root vegetable, offering a welcome textural contrast to the creamy mashed potatoes in this menu.

4 lbs (1.81 kg) rutabagas, about 2 large rutabagas

3 tbsp (45 mL) olive oil

1 tsp (5 mL) kosher salt

1 tbsp (15 mL) dried leaf savory or 8 sprigs fresh winter savory 10 sprigs fresh thyme 6 sprigs fresh rosemary Fresh thyme for garnish

1 Arrange racks in top and bottom third of oven and preheat to 375°F (190°C).

2 Peel rutabagas. Cut into 3/4inch (2cm) cubes and place in a large bowl. Add oil and toss to coat. Sprinkle with salt and dried savory if using. Toss again. Cut fresh savory, if using, and cut thyme and rosemary, keeping them on their stems, into 2inch (5cm) pieces. Toss with rutabaga.

3 Line 2 large baking sheets with parchment. Spread rutabaga over the parchment. Roast, stirring and turning rutabaga every 10 minutes until soft when pierced with a fork, about 50 to 60 minutes. Switch baking sheet positions in oven halfway through. Remove large stems of herbs. Turn into a serving dish and sprinkle with fresh thyme. If making ahead, cool, then refrigerate, covered, up to 2 days. Reheat in microwave or in a covered dish in the oven.

Makes 8 cups (2 L)