Low FODMAP Rosemary-Garlic Roasted Rutabaga

Total time55 min

Prep time15 min

Cook time40 min

Low FODMAP Rosemary-Garlic 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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4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 tbsp fresh rosemary, finely chopped
½ tsp ground turmeric
¾ tsp fine sea salt

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

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

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