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 Roasted Rutabaga Fries Why not rutabagas? They are fun to say and, what’s more, they are the funkier cousin to the potato. I love potatoes as much as the next person but sometimes it’s good to switch things up and when you do, rutabagas are a great choice. Roasting anything (well, okay, I haven’t tried everything) often makes it better, sweeter, more flavorful - behold the humble Brussels sprout as an example - and the rutabaga is not exception. Hot from the oven, these babies are perfect with a barbeque or vegan mayo dipping sauce. Simple to make and delicious…what’s not to love? (By the way, if you want a crispier texture, replace the tamari with a second tablespoon of olive oil.) Roasted Rutabaga Fries Two large rutabagas, peeled to remove skin 3 – 4 cloves garlic, minced 1 tablespoon dried dill 1 tablespoon olive oil 1 tablespoon tamari 1 teaspoon salt Pepper to taste (lemon pepper is especially good here) Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a Silpat. Cut your peeled rutabagas into ½-inch rounds and cut them again into a baton shape.   In a large bowl, combine all your ingredients, then spread out on your baking sheet. Bake at 400 degrees for 15 minutes. Mix around with a spatula, then bake for 15 minutes more. Adjust seasonings for taste and enjoy!  © 2013, 2014, Vegan Street |
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