Upon sniffing this magnificent vegetable, you’ll detect almost cabbage-like notes. You know why? It’s because both plants belong to the Brassica family, which also includes cauliflower, collard greens, and broccoli. This means your kitchen will be a little stinky, too, but no need to fear–rutabaga tastes awesome. Especially when paired with some spices for flavor and color.
Yield 4 servings
1 large rutabaga
2 tablespoons of coconut oil, melted
1 tablespoon of nutritional yeast
1-2 teaspoons of paprika
1 teaspoon of garlic powder
1 teaspoon of salt
First things first: preheat the oven to 450 degrees and take out two medium rimmed baking sheets.
If you’d like, peel the skin off of your rutabaga–it’s not absolutely necessary–and slice it into thick matchsticks.
Once properly cut, put the rutabaga matchsticks in a large bowl. Toss with the melted coconut oil, nutritional yeast, paprika, garlic powder, and salt. When all are evenly coated, divide the matchsticks evenly among the two baking sheets.
Bake until golden brown, about 30 to 35 minutes. Stir every 10 to 15 minutes to ensure that both sides get properly crisped. Serve immediately with your favorite meat, poultry, or white fish. (May I recommend the Crispy Sweetbreads?)