Roasted swedes (rutabaga) are a delightful turn to low-carb wedges. Flavoured with rosemary, these rutabaga wedges have a wonderful warm flavour profile between radishes and potatoes. Enjoy these baked rutabaga wedges on a cool day as a snack or side to your main meal.
- 2 medium swedes Rutabaga
- 1.5 tbsp olive oil
- 2 sprigs rosemary
- 1/4 tsp Sea salt
Pre heat the oven at 180 for 10 minutes
Wash and peel the swedes.
Slice them into wedges. Add them to a roasting tray.
Drizzle with olive oil.
Mix the wedges around well to coat with the oil.
Sprinkle the rosemary and salt.
Bake the wedges for 15 minutes ( changes based on the thickness of the wedges).
Flip over the wedges and bake on the other side too.
Remove the baked wedges from the oven and sprinkle sesame seeds.
Enjoy warm soft wedges.