Greek Lemon-Roasted Rutabaga with Chick peas
Prep time: 
Cook time: 
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Serves: 4-6
  • 2.5 lb Rutabaga, (2 large) peeled and cut into wedges
  • ½ c Chick peas, cooked
  • 6 Garlic cloves, minced
  • 1 tsp Oregano (dry)
  • 2-3 Oregano sprigs (fresh)
  • ¼ tsp dried Turmeric (1 tsp if using fresh)
  • ⅓ c fresh Lemon juice (reserve the zest)
  • 1 Lemon, thinly sliced (optional -see below)
  • 1-2 c water (Depending on the size dish you use. The water should come at least halfway up the sides of the rutabaga wedges)
  • 2 Tbsp Extra Virgin Olive Oil
  • Several Grinds of Black Pepper (to improve turmeric absorption)
  • Sea(weed) Salt to taste
  • Olives (optional)
  1. Preheat the oven to 325*F
  2. In a rectangular (approximately 9x14") non-reactive dish (glass, porcelain, enameled) lay the sliced lemon out in the bottom of the pan. (this part is optional, it adds some complexity, but if your taste buds are wacky and emphasizing bitterness, this will not taste good, so just leave it out)
  3. Lay the rutabaga out on top, try not to overlap the wedges so that they get even liquid absorption.
  4. In a bowl, mix together the lemon juice, dried oregano, garlic, turmeric, pepper, sea(weed) salt and chick peas.
  5. Pour evenly-ish over the rutabaga.
  6. Roast for 25 minutes and then pull them out, flip the rutabagas over and roast for 20 more minutes or until they are tender. (If the liquid looks like it might be drying up before they are finished cooking, add a splash more. There should be little to no liquid left by the end of cooking though)
  7. Once removed from the oven, tear up the fresh oregano and scatter it on top, along with the lemon zest and a drizzle of extra virgin olive oil. You can add some olives at this point too.
  8. Mix around to evenly coat the rutabaga and chick peas.
  9. Enjoy with traditional Greek salad, on top of a bed of greens or by themselves (you know you want to)
Recipe by The Crushing Cancer Kitchen at