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Enjoy rutabaga in a new way with these zesty rutabaga fries! Tossed in a flavorful seasoning and baked instead of fried, they’re a great side dish option.
I’m back with another rutabaga recipe!
If you had told me years ago that rutabaga was in regular rotation in my house, I wouldn’t have believed you.
As it turns out, all rutabaga needs is a chance to shine, and these rutabaga fries are a great way to do that.
Rutabaga fries are similar to roasted rutabaga, but with a blend of seasoning. And cut into fry shapes, of course!
What is rutabaga?
Rutabaga, also known as neeps, swedes, or Swedish turnips, is a root vegetable.
Similar to turnips and other root vegetables, it does well in colder climates, which is why rutabaga is more common on menus in the northern parts of the world.
Rutabagas are yellowish-white with purple, and are often the size of a softball.
They’re a little earthy and slightly sweet. That sweetness makes the zesty fry seasoning a perfect pairing!
Ingredients for rutabaga fries
You only need a few ingredients for rutabaga fries.
For equipment, you’ll need 1-2 rimmed baking sheets. Parchment paper or a silicone baking liner is optional.
Rutabaga – You’ll need 1-2 rutabaga, depending on the size.
Rutabaga are often round, but if you can find longer ones, I recommend them for fries.
Look for rutabaga that are heavy for their size, with no soft spots.
Olive oil – I use olive oil to help the seasonings stick, as well as crisp the rutabaga.
You can use canola oil or avocado oil, if you prefer.
If you don’t have smoked paprika on hand, you can swap in sweet or hot paprika.
Garlic powder – For more flavor, add garlic powder! Not all garlic powders are alike; make sure yours is fresh and smells strongly of garlic.
Salt and pepper – I add salt and pepper before cooking the rutabaga fries. You can always add more after to season to taste.
How to make rutabaga fries
Preheat the oven to 425°F. If you like, line a baking sheet (or two) with parchment paper or a silicone baking mat.
Trim the ends off the rutabaga and cut in half lengthwise.
Carefully peel the rutabaga, following the natural line on the flesh.
Cut the rutabaga into sticks. They don’t need to be equal in size, but it will help them cook more evenly if they are.
Place the rutabaga in a bowl and toss with olive oil to coat well.
Mix together the paprika, garlic powder, salt, and pepper, then sprinkle it over the rutabaga.
Use tongs to toss the rutabaga until the seasoning is evenly distributed.
Arrange the rutabaga in a single layer on the baking sheet, leaving a bit of space between each piece.
Bake for 15 minutes, then flip the pieces, and bake for another 15-20 minutes, until done. If you want the fries to be crisper, cook on the longer side.
You can easily change up the seasonings on these rutabaga fries for a different taste.
Toss with chopped fresh parsley, garlic, and grated parmesan cheese.
Add chile powder or ground cayenne for a spicier take.
Use your favorite spice blend, like peri peri seasoning, five spice, za’atar, or truffle salt.
Have more rutabaga to use? Try my mashed rutabaga with parmesan!
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 2 pounds rutabaga
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat oven to 425°F. Trim and peel rutabaga, then cut into 4- or 5-inch sticks. Place in a large bowl and toss with olive oil.
- Combine spices in a small bowl and sprinkle over rutabaga. Toss until well coated, then spread onto a baking sheet in a single layer, leaving a little space between each piece. (If needed, use two baking sheets.)
- Bake for 30 minutes, turning carrots halfway through. Serve immediately.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…