Oven-Baked Rutabaga "Fries"

Bowl of swede fries and bowl of ketchup
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Total Time 20 min
Prep 5 min, Cook 15 min
Servings 4 servings (98 calories each)

If you have never tried a rutabaga, you are missing out. Although this round, purplish root vegetable can be cooked similarly to potatoes, rutabaga has a little "bite" and is just a bit spicy. It is also far healthier than a potato and needs less oil to crisp up.

Rutabagas offer a wide variety of health benefits, from lowering blood pressure to aiding in digestion, to boosting the immune system to lowering cholesterol levels. They have even been shown to prevent certain forms of cancer. From a diet perspective, they have less than a third of the carbohydrates and less than half the calories of potatoes, plus a bigger hit of vitamins and minerals.

The rutabaga originated as a cross between a turnip and a cabbage and is sometimes called a turnip. This cooking technique of roasting can be used with any root vegetable


  • 1 1/2 pounds rutabagas
  • 1 tablespoon olive oil
  • Salt, garlic powder, and paprika to taste


  1. Preheat oven to 425 F.
  2. Peel rutabagas with a paring knife and slice into 1/4-inch rounds. If you like, you can cut them into strips—they will cook a little faster, so you have to watch them carefully or they'll burn.
  3. Place on a nonstick baking sheet and drizzle with oil and a little salt and toss to coat well.
  4. Cook about 12 minutes, turning twice, until golden brown and tender. Immediately sprinkle with garlic powder and paprika. You can also add a sprinkle of kosher salt at the end as well.

    Ingredient Substitutions

    Instead of rutabaga, you can cook other root vegetables in the same way. Sweet potatoes are delicious roasted as "fries," and even better when dusted with cayenne pepper and/or cumin after they come out of the oven. Carrots and parsnips are also a great vegetable to slice into rounds or sticks and roast in some oil and salt. Try sprinkling with garam masala at the end for a little Indian spice.

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