Thursday, October 27, 2011

Rutabaga and Sweet Potato Fries

You may be wondering what in the world to do with those rutabagas that are still in your refrigerator. This recipe is such a delicious answer to that question. Rutabagas are a cross between turnips and cabbage. They taste slightly sweeter than a turnip and roasting really enhances the sweetness. The skin of a rutabaga is inedible, but the skin of the sweet potato can be left on. These will probably be the most nutritious fries you have ever eaten. The rutabagas have more than there fair share of vitamin C, and the sweet potatoes are loaded with beta carotene and other antioxidants. Plus, these fries are just so pretty!
Try serving with Black Bean Burgers for a perfect fall dinner!

Rutabaga and Sweet Potato Oven Fries 

3 Rutabagas peeled and cut into sticks
3 sweet potatoes cut into sticks
1 tbsp olive oil
Sea Salt

1/2 cup spicy brown mustard
2 tbsp honey

Simply place the veggie sticks on a cookie sheet and toss with the olive oil and sprinkle with salt.
Roast at 425 until fries are tender and caramelized. While the fries are roasting, mix together the mustard and the honey. Serve the honey mustard for dipping when your fries come out!

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