Rosemary Rutabaga Fries Recipe

CSA Ingredients: Rutabagas, rosemary
  • Rosemary Rutabaga Fries
  • By Marlo Colletto (TC3 Farm CSA Member)

    Rutabaga's are a CSA staple I have long wanted to master.  Half the calorie content of potatoes, sweeter, and loaded with fiber and antioxidants, it's always perplexed me why I enjoy yams and parsnips but have found less success with my rutabaga recipes. The turn off for me is in their turnip-like bitterness, amplified in some preparations (like the maple glaze I attempted before this version that turned into an acrid scorched syrup flop) and as I realized with these fries, totally ameliorated by others! Honestly, I was ready to call this recipe a success if I could tolerate it without unpleasantness. Instead found myself genuinely it in repeated helpings. Pro tip: kick these fries up a notch with a dipping sauce (it's as easy as a little sriracha and mayo) or lean in to the Italian roots of the rosemary by adding a little parmesan and garlic.

    Rosemary Rutabaga Fries


    1. Preheat your oven to 425°
    2. Peel and cut rutabagas lengthwise into approx. 1/4 inch thick matchstick "fry" lengths.
    3. If using fresh rosemary, finely chop it. 
    4. Toss rutabaga sticks with rosemary, olive oil, salt, and pepper.
    5. Roast for 12 to 15 minutes, stirring periodically to promote crispiness and even cooking.
    Rosemary Rutabaga Fries


    • 3 medium rutabagas
    • 2 sprigs rosemary (2 tablespoons) finely chopped
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon fresh black pepper