Okay, so the blog has been down for a few weeks thanks to a MUCH needed transfer and now we are back in action! Back with a new recipe just in time for your summer cookouts 🙂
One of my favorite things about getting a weekly produce delivery is eating farm fresh meals each week. I love experiencing new veggies and adding a little variety to our meals! A recent delivery contained rutabagas, a root vegetable that can be roasted, whipped into a creamy soup or pureed into a mash. Well, I wasn’t feeling any of those things so I sliced them up and roasted them into tasty fries! They did NOT disappoint!
These fries had the perfect amount of crunch (I like my fries on the crispy side) and include fresh rosemary straight from the [urban] garden! Garden or not, who can pass up a batch of loaded garlic and rosemary fries on a warm summer night?!? Not me….I practically ate the whole pan to myself. Whoops.
- 3 rutabagas, peeled and sliced into matchsticks
- 2 tbsp olive oil
- 3 tsp rosemary, chopped
- 3 cloves garlic, minced
- Sea salt, to taste
- Preheat the oven to 400 degrees.
- Toss sliced rutabagas in olive oil. Then add rosemary, garlic and sea salt.
- Lay evening on a baking sheet.
- Bake for 35 minutes, tossing once.
Rutabagas are slightly sweeter than turnips and are loaded with vitamin C and carotenoids, promoting immunity, combatting the effects of free-radicals and preventing premature aging. They are also high in fiber, promoting optimal digestion. Lastly, they are packed with minerals including magnesium, zinc and phosphorous which are all involved in bone maintenance.
These fries make a perfect side dish for just about any meal! Don’t be afraid of this pre-historic looking veg and get to french-frying!