Roasted Parmesan Rutabaga Fries

Roasted Parmesan Rutabaga Fries
Rutabaga fries in parchment paper cup
Yield: 4 servings
  • 2 medium rutabagas, scrubbed with clean vegetable brush under running water, peeled
  • 1 Tablespoon vegetable oil
  • ½ teaspoon garlic powder
  • 1 Tablespoon Italian seasoning
  • 1 Tablespoon Parmesan cheese, grated


  1. Wash hands with soap and water.
  2. Preheat oven to 425⁰F. Spray a large baking sheet with non-stick cooking spray. Set aside.
  3. Cut rutabagas into 1/4-inch thick wedges.
  4. Place rutabaga wedges in a large bowl. Drizzle with oil and sprinkle with garlic and Italian seasoning. Toss to coat evenly.
  5. Spread the rutabaga wedges in a single layer on the prepared baking sheet.
  6. Bake for 15 minutes or until they start to brown. Flip the wedges over and bake for another 10-15 minutes or until the wedges are soft on the inside and well-browned, cooked through, and crispy on the outside.
  7. Sprinkle with Parmesan cheese and serve immediately.
  8. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (1 cup):
  • Calories 110
  • Total Fat 4g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 50mg
  • Total Carbohydrates 18g
  • Fiber 5g
  • Total Sugars 9g, includes 0g Added Sugars
  • Protein 3g
  • Vitamin A 0%
  • Calcium 10%
  • Iron 6%
  • Potassium 15%
Nutrition Software Used: 
ESHA Food Processor