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.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated.

  • Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped on the outside, about 30 minutes.

Nutrition Facts

50 calories; protein 1.3g; carbohydrates 8.7g; fat 1.4g; sodium 19.9mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/01/2013
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! Read More
(35)

Most helpful critical review

Rating: 3 stars
06/07/2014
These were just okay for us. It was our first time trying rutabaga. The flavor was good but the texture did not meet our expectations. I followed the recipe but mine did not crisp up at all they had a limp and somewhat soggy texture. Read More
(4)
37 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
03/01/2013
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! Read More
(35)
Rating: 4 stars
12/27/2012
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. Read More
(14)
Rating: 5 stars
04/16/2013
I followed this recipe exactly and it is so tasty! Love the rosemary. Thank you! Read More
(9)
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Rating: 5 stars
03/25/2016
I tossed mine with a little himalayan salt, cracked pepper, pinch of italian seasonings olive oil and parmesan cheese grated (very light on the parm), and I cut them super thin and did them on a pizza stone at 425 for 15 minutes. Perfectly crispy and browned. Was great. Will make them often just like this. Read More
(7)
Rating: 5 stars
08/07/2013
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. Read More
(6)
Rating: 5 stars
07/23/2014
Surprisingly good! However it requires w-a-y more time in the oven! Read More
(5)
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Rating: 5 stars
03/13/2013
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. Read More
(5)
Rating: 4 stars
03/21/2014
I bought a rutabaga for the first time the other day and decided to try cooking one. Found this recipe and decided to try. I love the distinct flavor of the rutabaga and coating with the rosemary and garlic worked well. The only con was that they didn't get as crunchy as I'm use to with fries. I cooked 30 mins and then flipped and cooked another 10 mins. I may have had too many on the pan because they were close together and maybe that's why they weren't as crunchy or maybe this is just how they are. They were a great snack though will make again. Read More
(5)
Rating: 3 stars
06/07/2014
These were just okay for us. It was our first time trying rutabaga. The flavor was good but the texture did not meet our expectations. I followed the recipe but mine did not crisp up at all they had a limp and somewhat soggy texture. Read More
(4)
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