- 2 small-medium rutabagas
- 1/4 cup coconut oil, melted
- 2 tbsp Dijon mustard
- 2 tbsp lime juice
- 2 tbsp fresh thyme, finely chopped
- 1 tsp Himalayan salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Preheat the oven to 400°F
- Peel the rutabagas and cut them into roughly 2″ chunks; place them in a large mixing bowl.
- Add the rest of the ingredients to a separate bowl and mix vigorously with a whisk until well combined.
- Pour that sauce over the rutabagas and toss with a spoon until all the pieces are evenly coated.
- Spread the rutabaga in a single layer on a baking sheet
- Bake in the oven for 50 minutes, flipping the pieces around 2-3 rimes
- Once the rutabaga is cooked through and easily stabbed with a fork remove it from the oven
- Add a light sprinkle of salt over the top and let it cool slightly, garnishing with fresh herbs and a drizzle of extra-virgin olive oil, if desired.
Note: I dipped mine in a tahini paste and it was absolutely magical. Just take 2 Tbsp tahini and 4 Tbsp water/oil. Mix in a small dish adding salt and pepper as needed. I can also imagine it with a nice olive tapenade to garnish!