Rutabaga Fries

SEASON: Fall, winter

VEGAN

It’s root, root, root for these rutabaga fries! If you don’t try them, that’s a shame. Rutabaga is surprisingly rich in vitamin C, plus it offers potassium, B vitamins, and iron. These fries are flavorful enough to enjoy all on their own, or try them with the Spicy Beet Ketchup .

Serves 4 | Prep time: 10 minutes | Cook time: 30 minutes

1 large rutabaga, peeled and cut into spears

2 tablespoons olive oil

2 teaspoons paprika

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1.	Preheat the oven to 425°F. Grease or line a sheet pan with parchment paper.

2.	In a large bowl, toss together the rutabaga spears, olive oil, paprika, garlic powder, salt, and pepper.

3.	Evenly lay the rutabaga on the sheet pan. (Don’t overcrowd the pan. Use an additional sheet pan, if needed.)

4.	Bake for 30 minutes, flipping halfway through the cook time.

➢	Prep tip: A ripe rutabaga will usually have purple-tinged skin. If you scratch the skin slightly, you should see yellow flesh beneath. Stay away from rutabagas that are bruised or blemished.

VARIATIONS:

➢	Carrot Fries: Trade out rutabaga for sliced carrots.

➢	Italian Rutabaga Fries: Try different seasonings like dried basil, oregano, and parsley for an Italian twist.

PER SERVING: Calories: 137; Total fat: 7g; Carbohydrates: 18g; Fiber: 5g; Protein: 2g; Calcium: 86mg; Vitamin D: 0mcg; Vitamin B12 : 0mcg; Iron: 1mg; Zinc: 0mg