Ingredients
Scale
- 3 large rutabagas
- 2 pinches sea salt
- 2 tsp. – 1 Tbsp. extra-virgin olive oil
- 2 tsp. cinnamon
- 1 Tbsp. onion powder
- 2 tsp. chile powder + extra for garnish
Instructions
- Preheat oven to 425-degrees F.
- Wash, peel and slice the rutabagas into wedges. In a mixing bowl, toss the rutabaga wedges with the spices and only half of the salt to coat the slices evenly. Drizzle with the olive oil and toss together in the mixing bowl.
- Spread out the wedges evenly on a large parchment-lined baking sheet and bake until golden and crispy, about 25-30 minutes.
- Remove from the oven and sprinkle with the remaining salt and a bit of extra chile powder, if desired.
- Serve immediately with ketchup and Vegenaise (or other non-dairy mayo).
Nutrition
- Serving Size: 4
- Calories: 241
- Sugar: 33
- Sodium: 212
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 50
- Protein: 7
- Cholesterol: 0