I love, I mean, really LOVE Rutabaga! I came across it trying to find any vegetable my family wouldn’t turn their nose up to, they quickly fell in love too. There really isn’t a bad way to make them, and you don’t need much to make them sing. On top of that, they are a deliciously healthy option to include anywhere you would do potatoes. I hope you love them the way we do!!
Roasted Rutabaga Fries with Rosemary
- 2 medium rutabagas
- 2 tablespoons finely chopped rosemary
- 1 1/2 tablespoons olive oil
- 3/8 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 425°. Peel and cut rutabagas into 1/4-inch slices; stack and cut into 1/4-inch sticks. Toss with rosemary, olive oil, salt, and pepper. Roast at 425° for 12 to 15 minutes, shaking pan often, until browned and tender.