Celebrating Our Roots

It's that time of year when we adore root veggies!  This week, I took a twist on oven-roasted rutabaga and butternut squash. I used the dark, caramelized pan drippings (about 1-2 TBL) to coat the cubes, salted and used a dash of thyme and marjoram to bake at 425 for about 25 minutes.  Turn to roast evenly.  These amazing vegetables offer potassium, vitamin C and a slew of antioxidants

Suzanne Rhodes