Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
Combine rutabaga spears with oil and spices, and toss until evenly coated.
Lay rutabaga spears onto a baking sheet, leaving space between
Bake for 30 minutes, flipping the rutabaga spears halfway through; they should be cooked through and crisped on the outside
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. To reheat, I would recommend popping them in the toaster oven or regular oven so they can crisp up again.
You can freeze them for up to 6 months. I would recommend blanching them before freezing them, roasting them or boiling them first though.
Make Ahead Tips: You can wash, peel and cut the rutabaga vegetable up to 2 days in advance. Store it in the fridge in some water until you're ready to use. Then just drain and dab with a paper towel until dry.
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used.
Calories: 102kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 326mg | Fiber: 2g | Sugar: 4g | Vitamin A: 490IU | Vitamin C: 24.1mg | Calcium: 42mg | Iron: 0.6mg