Roasted Rutabagas with Rosemary and Onions

This recipe is shared with permission from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other low-carb recipe ideas.

Servings: 4

Ingredients:

• 1 pound rutabaga, peeled and cut into ¾-inch cubes
• ¼ cup diced onion
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• 1 tablespoon butter or ghee

Instructions:

1. Preheat oven to 400° F and place rack in middle position. Line a sheet pan with parchment paper.
2. Toss cubed rutabaga with onion, olive oil, rosemary, salt, and pepper and spread onto the sheet pan in an even layer. Bake for 20-30 minutes or until fork tender.
3. Heat a medium-large frying pan over medium heat. When hot, add the butter and swirl to coat the pan. Fry the rutabaga until browned.

Nutritional Information for 1 Serving:

Calories: 100, Fat: 6.5g, Carbs: 10g, Fiber: 3g, Sugar: 6.5g, Protein: 1.5g