AIP Friendly Rosemary-Garlic Roasted Rutabaga

Rutabaga is one of those underrated root vegetables that absolutely shines when given high heat and good seasoning. Roasted at 425°F until the edges turn deep golden brown, these cubes develop a caramelized crust while staying tender all the way through — the kind of texture that makes a simple side dish feel genuinely satisfying. Fresh rosemary and minced garlic coat every piece before the pan goes in the oven, filling your kitchen with an aroma that's hard to beat on a weeknight. Following the autoimmune protocol means navigating a long list of off-limits ingredients, and finding roasted vegetable recipes that skip nightshades, grains, and seed-based spices can feel limiting fast. This one works beautifully within those boundaries — olive oil, garlic, rosemary, turmeric, and sea salt are all the seasoning you need, and the result is anything but bland. The half-teaspoon of turmeric adds a warm, earthy undertone without overpowering the natural sweetness of the rutabaga. The key technique here is giving each cube enough room on the sheet pan so the pieces roast rather than steam — a small detail that makes a big difference in the final texture. A scatter of fresh flat-leaf parsley right before serving adds a pop of color and brightness that pulls the whole dish together. It serves four and comes together with minimal prep, making it an easy addition to your weekly rotation.

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