1 teaspoon olive oil
4 sprigs fresh rosemary, minced
3 cloves garlic, minced
Salt, to taste
Preheat oven to 400º. Cut rutabaga into 1/2″ x 1’2″ spears. Steam about 12 minutes in a steamer basket until just tender. Dry the spears with paper towels and then toss with olive oil, garlic and rosemary. Lay spears out in a single layer on a baking sheet and bake in the preheated oven about 25 minutes, turning once. Place them under the broiler for a few minutes, watching closely, to finish browning them. Salt to taste and serve immediately. From www.stephencooks.com.