Ingredients:

  • 3 pounds rutabaga, peeled and cut into 1-inch squares
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme (or savory)
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt (or preferred salt)
  • ½ teaspoon smoked paprika (or pimenton)
  • 2 tablespoons olive oil

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Peel and cut the rutabaga into 1-inch cubes.
  4. In a large bowl, whisk together the Dijon mustard, oregano, basil, thyme, black pepper, salt, smoked paprika, and olive oil until thoroughly combined.
  5. Add the rutabaga cubes to the bowl and toss to coat evenly with the herb mixture.
  6. Pour the rutabaga mixture onto the prepared baking sheet, ensuring there is space between each piece for proper roasting.
  7. Cover with foil and bake for 15 minutes.
  8. After 15 minutes, uncover, stir or flip the rutabaga pieces, recover, and bake for another 15 minutes.
  9. Remove the foil and roast uncovered for an additional 15 minutes or until the rutabagas are fork-tender and golden brown.
  10. Once out of the oven, add a light sprinkling of salt and a drizzle of olive oil, if desired.