Great Lakes Garlic Roasted Rutabagas (Vegan)

There’s a new love of my life and it’s name is Great Lakes Garlic.  Milford Spice has really outdone themselves with this spice!  Nick’s favorite root vegetable paired with my favorite vegetable (from the onion family), garlic, is a match made in heaven; a love story for the history books!

INGREDIENTS

6 rutabagas
2 Tbsp good olive oil (mine was a gift from Zainib, owner of A Fine Line Aesthetics in downtown Milford)
1/2 tsp salt
1 Tbsp Milford Spice Company’s Great Lakes Garlic
1/2 lemon
1 Tbsp fresh thyme

DIRECTIONS

  • Preheat oven to 425 degrees.

  • Cut the ends off the rutabagas and peel them, if necessary (some may have wax on them) and slice them into thick wedges.

  • Place the rutabaga wedges in a bowl and add the oil, salt, and Milford Spice Company’s Great Lakes Garlic.  Toss to combine.

  • Place the wedges on a lined baking sheet and roast for 35-40 minutes until golden brown and easily pierced with a fork.

  • When finished roasting, drizzle with fresh lemon juice and sprinkle with fresh thyme.

Dinner, Healthy, Side Dish, Side Dishes, VegetarianMarie KellyMilford Kitchenmilford spice, Great Lakes garlic, garlic, rutabaga, roasted veggies, side dish, vegetable, root vegetable, veganComment