Easiest roasted veggies

I’ve often seen rutabagas and fennel bulbs at the grocery store, but i’ve never had the courage to buy them.
Ever since i’ve developed food intolerances i’ve been trying out new foods in attempts to vary my diet. These recipes are relatively simply to put together and not time-consuming. What’s more is that they taste great as a snack or as a side dish for lunch or dinner.

Roasted rutabaga

DIRECTIONS
1. Peel and cut the rutabaga into cubes

2. Grind equal parts rosemary, thyme, and dried parsley with 2 pinches of salt in a coffee grinder to make sure they are mixed well.

3. Spread the rutabaga cubes on a baking tray and sprinkle all the spice blend over top
Drizzle with oil and mix everything up so that everything is coated (I did this with my hands).

4. Bake for about 1 hour at 450 F or until a fork can be easily pierced through the rutabaga.

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Roasted fennel bulb

DIRECTIONS
1. Cut the fennel bulb lengthwise.

2. Place on a baking tray, sprinkle with salt and drizzle with olive oil.

3. Bake for about 30-40 minutes at 400 F, or until tender.

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