Title: Oven-Roasted Rutabaga & Potatoes
Categories: Vegetable
Yield: 6 Servings

1		Rutabaga; 1 lb
2	lg	Potatoes; 1 lb
2	tb	Olive oil
2	tb	Lt brown sugar
1/2	ts	Salt
		Fresh ground black pepper

Peel rutabaga and slice crosswise, then slice again into 1/2-inch sticks. Peel potatoes and slice lengthwise, then slice again crosswise into 1/2-inch sticks.

Heat oven to 450'F. Place prepared vegetables in baking dish large enough to hold potatoes in single layer. Toss with oil, sugar, salt and pepper. Roast until tender and browned, 50 to 60 minutes.

Source: "The Vegetarian Hearth: Recipes & Reflections for the Cold Season" by Darra Goldstein (printed in the Chicago Tribune, February 26, 1997) From: Linda Place Date: 27 Feb 97 Meal-Master Format Recipes (Mailing List) Ä

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