"Rutabagas crisp well with only a little bit of oil. Here is a healthy but delicious way to eat this unusual vegetable! Use a 1 1/2-pound rutabaga." — Kittycat
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rutabaga, peeled and cut into spears
fresh rosemary, minced
salt to taste
I love rutabage fries. I coat mine with smoked paprika and sprinkle with kosher salt and freshly ground black pepper. I don't like rosemary, so I don't use that, but garlic powder is tasty, too. I don't use fresh garlic, because I think these need to cook at a higher temp and for longer than 30 minutes, and the garlic would burn. I would suggest at least 425 for really nicely browned pieces. Mine never get super crispy, but I don't care...I love them!
These were really really tasty and smelled wonderful cooking. I found the cooking time to be off though. At 30 mins my fries were still undercooked and not browned at all. I think maybe a slightly hotter oven might work better. I had a hot spot in my oven so some of them got a little too dark, but those were yummy too.
I followed this recipe exactly, and it is so tasty! Love the rosemary. Thank you!
I admit, I was skeptical, but these were great. I used smoked paprika and cumin instead of rosemary, but honestly - - this would work with just about any spice.
These are so good! Taste like a cross between a potato, sweet potato, and a carrot. We used kosher salt, pepper, and garlic powder. When they were done we sprinkled paprika. I would suggest flipping them a few times since ours burnt a little on the bottom.
Loved these!! I used garlic salt, smoked paprika, and ground red pepper in place of the other seasonings listed here.
* Percent Daily Values are based on a 2,000 calorie diet.
Rutabaga Oven Fries
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 13
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