Roasted Rutabagas with Golden Raisins and Maple Vinaigrette

- rutabagas, peeled and cut evenly into ½-¾" cubes
- Kowalski's Extra Virgin Olive Oil
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
- golden raisins, to taste
1 cup (approx.) Maple Vinaigrette, to taste
- fresh Italian parsley, chopped, to taste
  1. Preheat oven to 450°.
  2. Completely but lightly coat rutabagas with oil; season to taste with salt and pepper.
  3. Spread out on a baking sheet lined with parchment paper; roast until browned and tender when pierced with a fork (35-45 min.).
  4. To serve, toss with raisins to taste; drizzle to taste with vinaigrette.
  5. Garnish with chopped Italian parsley and additional salt and pepper to taste.