Chive & Fennel Roasted Rutabaga Fries

Roasted Rutabaga

We know diets are generally thrown to the wind on Thanksgiving. It’s a day to eat, be smothered with love and warmed by a festive beverage (or several). But does tradition have to trump nutrition? We think not. This year, think about replacing that giant dish of (do we dare say it?) mashed white potatoes topped by full-fat butter and greasy gravy with something a little more colorful and a lot more unique and flavorful. Treat your family to one of our favorite sides; Chive and Fennel Roasted Rutabaga Fries with red onions.

Chive & Fennel Roasted Rutabaga Fries


Prep Time

: 10 Min


Cook Time

: 30 Min



: 4

  • 1 Rutabaga, Peeled, and Cut into Spears
  • 1 Fennel Bulb, Cut into Chunks
  • 2 Teaspoons Olive Oil
  • 3 Tablespoons of Chives, Chopped
  • ¼ Red Onion, Cut into Chunks
  • Pinch of Salt to Taste

  • Preheat oven to 400 Degrees Fahrenheit
  • Combine rutabaga spears, fennel, chives, red onion, salt, olive oil and toss to coat
  • Lay rutabaga spears and fennel on a baking sheet and bake until rutabaga is cooked through – around 30 minutes
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