1 lb rutabagas, peeled and cut into 3/4-inch pieces

2 tbsp olive oil

1 tsp garlic powder

1 tsp sea salt

1/2 tsp black pepper

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Preheat oven to 425°F (220°C).
In a large bowl, toss rutabaga pieces with olive oil, garlic powder, sea salt, and black pepper until evenly coated.
Spread rutabaga cubes in a single layer on a parchment-lined baking sheet.
Roast for 30–35 minutes, flipping halfway, until golden brown and tender.
Remove from oven and serve hot as a side dish.

Add fresh herbs like rosemary, thyme, or parsley after roasting for extra flavor.

Sprinkle with smoked paprika for a smoky taste.

Drizzle with honey or maple syrup before serving for a sweet-savory twist.

Toss with Parmesan cheese right after roasting for a cheesy variation.

Mix with other roasted root vegetables for a colorful side dish.