If you miss potatoes, this can be a very good substitute.
Prep time 1 hour and 10 minutes
Rutabagas small 2, (about 750g) cut in roughly 2 inches cubes
Extra-virgin olive oil 1 tbsp
Dijon mustard 2 tbsp
Lime juice 2 tbsp
Fresh thyme, finely chopped 2 tbsp
Himalayan salt 1 tsp
Garlic powder 1 tsp
Onion powder 1 tsp
Dried oregano 1 tsp
Smoked paprika 1/2 tsp
Chili pepper flakes 1/2 tsp
Preheat your oven to 400°F.
In a bowl mix all the ingredients except rutabaga. Mix it well with a whisk.
Add rutabaga on the mixture of spices and oil toss well them with a spoon so every cut pieced gets well coated.
In a baking sheet place the rutabaga in single layer. They should not overlap, and try not to place them too close, this will help in better air circulation and even cooking.
Cover with aluminum foil and bake in the oven for 30 minutes, then remove the foil, lower the heat to 375°F and continue baking, stir 2 or 3 times during the process, until the rutabaga is fork tender and starts to caramelize around the edges, this will take about 20 to 25 minutes.
Once you take the rutabaga out of the oven sprinkle some kosher salt and let it sit for few minutes before serving.