Way back in the summer of 2010, I tried my first rutabaga! Back then I was on a big “veggie fries” kick and loved transforming my favorites vegetables into fries. I bought my first two rutabagas at the downtown Orlando farmer’s market and made a batch of rutabaga fries that were an instant success.
Well, for some unknown reason, I’m pretty sure I haven’t made rutabaga fries since 2010 and this week I figured it was time to change that! Plus, the old photos and recipe I initially shared on the blog left a lot to be desired, so why not revamp the recipe and give everything a little update in the process?
While I opted for chili powder, salt and pepper in my initial recipe, I changed up the spices for this batch of oven baked rutabaga fries since Ryan and I are on a huge rosemary kick. We stumbled upon a wild overgrown rosemary bush on a recent walk with Sadie and now that we have constant access to one of our favorite herbs, it’s making its way into lots of recipes in the Fagan household!
Coupled with garlic and a sprinkle of salt and pepper, the rosemary shines and gives the rutabaga fries a rustic feel and fresh flavor that kept us coming back for more.Print
Oven baked rutabaga fries are healthy and simple to prepare and make a great alternative to greasy french fries. Oven baked and full of flavor, rutabaga fries taste delicious dipped in ketchup and served alongside everything from hamburgers and grilled chicken to salmon and veggie burgers!
- 1 large rutabaga (or several small rutabagas – approximately 1.5 lbs. total)
- 1 1/2 tablespoon olive oil
- 3 sprigs fresh rosemary, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (plus more after baking)
- 1/4 teaspoon freshly ground pepper
- Preheat oven to 450 degrees. Line two baking sheets with parchment paper.
- Wash and peel rutabaga before slicing into long, thin fries.
- Place fries in a large bowl and toss with remaining ingredients, taking care to coat them well.
- Divide fries between two baking sheets and bake for approximately 30 – 40 minutes, flipping them every 10 minutes to ensure even cooking and to prevent burning.
- Sprinkle with additional salt (if desired) and serve with ketchup or your favorite dipping sauce.
Keywords: DAIRY-FREE, GLUTEN-FREE, LUNCH/DINNER RECIPES, RECIPES, SIDE DISHES, VEGETARIAN RECIPES