YOU GUYS. I did it. I have officially determined my favorite snack, pre-workout, post-workout, etc etc. To say I am mildly obsessed with these roasted rutabaga fries would be the understatement of the century. I am going to call it now and say “rutabagas are the new sweet potatoes.”
Aside from the fact that they taste AMAZING, rutabagas are full of nutritional benefits that’ll leave your stomach full and your body happy. Win/win, ya know? Rutabagas contain lots of vitamin C, zinc, and dietary fiber, all of which are essential to your health.
If you’ve never eaten rutabaga or maybe you’ve never even noticed them in your grocery store, I promise you’ll quickly come to love this delicious vegetable. They are a root vegetable so, just like a potato, they can be prepared in a majillion ways; however, they are a great potato substitute as they contain less calories and less carbs. Fresh rutabagas are available in the produce section of any grocery store, likely near the carrots and other chilled veggies. They kind of look like a purpleish, brownish mini-boulder. My tip for you is to buy the smallest rutabagas available, as they can be a pain to cut, even with the sharpest of knives.
Rutabagas are cheap, filling, and good for you. All the attributes required for a perfect produce staple!
So, my question now is: what are you waiting for?! Roast these things up and have yourself a delicious, nutritious snack!
This recipe is paleo, Whole30 compliant, vegetarian, vegan, low-FODMAP, dairy-free, gluten-free, and sugar-free!
Prep time: 20 mins
Total time: 40 mins
2 medium rutabagas, peeled
Avocado oil cooking spray
Pink Himalayan salt
2-3 tbsp added-sugar-free nut butter
- Preheat oven to 450 degrees.
- Line baking sheet with foil and spray with avocado oil cooking spray (since the oven is at such a high temperature, the type of cooking oil matters!).
- Fork several holes in rutabagas and microwave on high for 1-2 minutes. This will make them a million times easier to cut.
- Once rutabagas have cooled after being removed from microwave, cut rutabagas into fries.
- Place fries in single layer on baking sheet.
- Spray fries with avocado oil cooking spray and top with cracked pink Himalayan salt.
- Bake fries for 20 minutes, flipping once after 10 minutes.
- Remove from oven and sprinkle cinnamon over fries.
- Melt nut butter (my preference is peanut butter, but almond or cashew butter can be used if you follow a paleo diet or are participating in Whole30) for 25 seconds in microwave.
- Serve immediately and enjoy!