1 whole rutabaga
1/4 cup olive oil
4 Tablespoons Greek seasonings
1 tsp Dijon mustard
Juice from a whole lime
1 teaspoon sea salt
1/2 cup shredded Parmesan
Peel and large dice a whole rutabaga. In a large bowl add the rutabaga, olive oil, Dijon mustard, lime juice and Greek seasoning. Mix well.
Spray a cookie sheet with food release and add the mixture onto the cookie sheet in one layer.
Roast at 425 degrees for about 40 minutes checking through the process for doneness. When a fork can easily be pierced into the flesh and removed, they are done. Time varies from oven to oven and also the size of the dice.
Add cooked rutabagas to a large bowl and top with sea salt and the shredded cheese.