Seasoned Rutabaga Fries

2.3.16 / Comment

Rutabaga Fries, seasoned

Are you planning a dinner party, a sports event, or a quiet evening in, but you can’t decide what to serve as an appetizer? Well, you’re in luck, because our Seasoned Rutabaga Fries are the perfect solution to any party dilemma.  Perfectly seasoned, delightfully crispy, and nutritionally rich, this recipe is one that will leave you and your guests smiling with happiness! Using rutabaga instead of the traditional potato provides a fun and unique twist on these fries, as this vegetable has a mild, slightly bitter taste. It is also a good source of calcium, vitamin C, potassium, fiber, magnesium, and vitamin B6, Studies have shown a correlation between increasing potassium intake and risk of stroke (1), so make sure that you are getting this nutrient in your daily diet. And remember…the next time you’re in need of a good appetizer, go ahead and eat these fries–not only are they delicious, but they are filled with good vitamins and minerals that your body needs.

Seasoned Rutabaga Fries
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 1 medium Rutabaga, peeled and cut into strips
  • 2 teaspoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
Instructions
  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place the rutabaga strips on the baking sheet.
  4. Using a basting brush, evenly coat the rutabaga with olive oil.
  5. In a shaker bottle, add garlic powder, onion powder, sea salt and cayenne pepper and mix together.
  6. Sprinkle the rutabaga with the spice mixture.
  7. Bake for 30 minutes until rutabaga fries are lightly brown and crisp on the outside and soft to a fork.
  8. Serve with ketchup, sriracha sauce or mayonnaise, if desired.
Serving size: 1/2 cup Calories: 60 calories, Fat: 3 grams, Saturated fat: 0.5 grams, Carbohydrates: 9 grams, Sugar: 5 grams, Sodium: 165 milligrams, Fiber: 2 grams, Protein: 1 gram, Cholesterol: 0 milligrams

(1) Effect of increased potassium intake on cardiovascular risk factors and disease. BMJ. http://www.bmj.com/content/346/bmj.f1378

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