When roasted in the oven, rutabagas turn brown and crisp, just like roasted potatoes. The recipe below will satisfy your most intense roasted potato cravings. Plus it makes a great low-carb side dish to serve alongside chicken or other poultry dishes.
I like to make a giant batch of this dish and use the leftovers the next morning in a quick home-fry-style rutabaga hash. Add diced red or green bell peppers, onion, garlic, and any other low-carb veggies you have on hand. Serve it topped with a fried egg and a couple of strips of bacon.