cinnamon-flavored white chocolate cookies.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 rutabaga, peeled and cut into spears
- 1 teaspoon olive oil
- 4 sprigs fresh rosemary, minced
- 3 cloves garlic, minced
- 1 pinch salt to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
Reviews
These were delicious! I just added a little salt!
great use of an otherwise awkward root veg
Flavor was great! I think I made too few to really get the full effect but I will make them again!
These did not crisp up – ever. I checked at 30 minutes, at 60 minutes. I tried increasing the temperature – no crisp. They were tasty – almost like a sweet potato fry, just disappointed about lack of crispness.
I love these! I cut them thin, and cook just like she said in this recipe (400 for 30 min). yummy, the whole family approved!
Never got crisp. they were OK but not worth repeating.
I roasted these along with some carrots and parsnips. Added just a tiny drizzle of balsamic reduction. Very tasty and versatile recipe! I can foresee experimenting with a variety of seasonings, oils and herbs.
This is probably a good recipe IF you like rutabagas…but I did not like this at all. I’m just not a fan of rutabaga. First time trying a rutabaga and it will be the last!
They are good different taste but hits the spot I changed up seasoning a little used parsley with rosemary. I will make again.
Rutabagas are now one of my favorite foods. Yum!
I love rutabaga, but this just didn’t do it for me. Kind of blah.
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.
I’m on the candida diet so I can’t have potatoes, this was a really good substitute for garlic fries. Served it with a garlic aioli.
Fantastic
I *want* to love these. But. I used my own garden-grown, just-harvested rutabaga. My own fresh garlic and rosemary. Followed the recipe exactly. They’re just not very crisp, and the minced garlic fell off and burned on the pan. I won’t give up, though! I’ll keep trying to make a perfect rutabaga oven fry, and I appreciate the opportunity to try this recipe!
These were amazing! I made mine 3 different ways. 1-with rosemary and garlic powder (didn’t have fresh garlic) 2-plain with kosher salt 3-paprika and kosher salt. Each flavor was awesome–I overindulged a bit on them!
I decided to give these a try. They are good I love rutabega. Just 30 min in my oven was not long enough. 60 min was the time for them to be done. So be patient
Try dipping them in fresh guacamole! Love them!
We loved these fries! used herbed de Provence and salt. We baked it for longer than 30 min, and it was well caramelized, but not yet crispy. Would love tips on how to crips it up. Very flavorful recipe. Thank you.
Surprisingly good! However, it requires w-a-y more time in the oven!
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.