Nickel Allergy Friendly Basil Roasted Rutabaga

Total time50 min

Prep time10 min

Cook time40 min

Nickel Allergy Friendly Basil Roasted Rutabaga

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Ingredients

4 servings

1 large rutabaga (about 2 lb), peeled and cut into ¾-inch cubes
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, minced
½ tsp ground turmeric
½ tsp ground ginger
¾ tsp fine sea salt
¼ cup fresh basil leaves, tightly packed, roughly torn
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
1 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2
In a large mixing bowl, toss the rutabaga cubes with the olive oil, minced garlic, turmeric, ginger, and salt until every piece is evenly coated.

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