Preheat oven to 425

Level off your rutabaga, by cutting off the naturally flat end. This will give stability while cutting slices. Begin to cut strips, about 1/4 inch wide. Once flat, trim around the edges, removing wax coating and skin.

Cut into strips, coat in olive oil, salt and dried spice mixture. Evenly spread in a single layer on a baking sheet.

Oven bake at 425 for 25 minutes, until tender and slightly crisping on the edges. Remove, tossing to redistribute, returning to the oven for another 15 minutes. Fries are finished when they are golden brown and crisp. Serve immediately.

Ahh, the rutabaga. That weird, waxy ball that you see in your grocery store travels but never quite know what to do with it. I’m sure you’ve had it before, likely boiled to death and tasteless.

Not today.

Turning this purplish blob into salty/sweet oven fries was one of the best decisions I’ve ever made. And by sweet, I mean naturally sweet. Almost like a carrot, but much more subtle. It’s really such a great flavor profile, and it needs very little help to shine!

The spice mix I made used dried herbs, but if you have fresh (you lucky dog!!) by all means, use them. I kill everything, so unfortunately, I have nothing in my sad excuse for a garden. So dried has to do!

High heat is essential for these to crisp up, so make sure your oven is fully preheated.

And that’s about it, friends. Low carb, salty, crunchy… send thank you cards Attention Queen B…