Chili-Garlic Rutabaga Fries with Spicy Mayo

Rutabagas are often overlooked in the produce section, probably because they are so big and people are unsure what to do with them. I happen to love them roasted or mashed, they just need some flavor added to them (in this case, chili powder and garlic). I also like the fact that one cup only has 9 carbs, making it a lower carb option than potatoes. Serve these as an appetizer, or serve them for dinner with a side of baked chicken wings or grilled chicken.

1. Preheat oven to 450. Line 2 baking sheets with parchment paper.
2.Trim the ends of the rutabaga and cut around the rutabaga to remove the outer skin; cut into slabs. Cut each slab into thin fries and place on the prepared baking sheets.

 

 

 

3. Combine the oil, chili powder, garlic powder and salt in a small bowl. Drizzle over the fries and toss to combine. Roast for 40 minutes, stirring halfway through.

 

 

 

4. Meanwhile, combine the spicy mayo ingredients in a small bowl. Transfer to a serving dish.

 

 

5. Place the fries in a serving bowl and serve mayo on the side for dipping.



Chili-Garlic Rutabaga Fries with Spicy Mayo
Serves 6

All you need:
1 large rutabaga
3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt

Mayo
1 cup mayo
2 teaspoons sriracha
Juice of 1 lime

All you do:
1. Preheat oven to 450. Line 2 baking sheets with parchment paper.
2.Trim the ends of the rutabaga and cut around the rutabaga to remove the outer skin; cut into slabs. Cut each slab into thin fries and place on the prepared baking sheets.

3. Combine the oil, chili powder, garlic powder and salt in a small bowl. Drizzle over the fries and toss to combine. Roast for 40 minutes, stirring halfway through.
4. Meanwhile, combine the spicy mayo ingredients in a small bowl. Transfer to a serving dish.
5. Place the fries in a serving bowl and serve mayo on the side for dipping.

Like this? Share with friends!

Leave a Reply

Your email address will not be published. Required fields are marked *