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Give rutabagas the place they deserve at your dinner table with this sweet, savory, and nutritious side dish that's a breeze to make. Rutabagas are simply spiralized, doused in a delicious garlic herb oil, and set to bake. Sprinkle some nutritional yeast flakes on this dish for some added cheesy goodness!

Baked Garlic Herb Shoestring Rutabagas [Vegan]

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Serves

4

Cooking Time

35

Ingredients You Need for Baked Garlic Herb Shoestring Rutabagas [Vegan]

For the Baked Rutabagas:
  • 3 rutabagas
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • Black pepper, to taste
  • 2 tablespoons nutritional yeast, to taste

For the Garlic Herb Oil:

  • 1 tablespoon olive oil
  • 5-6 garlic cloves minced
  • 1/2 cup fresh chopped parsley

How to Prepare Baked Garlic Herb Shoestring Rutabagas [Vegan]

  1. Preheat oven to 400ºF.
  2. Peel and cut the ends off of the rutabagas. Run the rutabagas through a spiralizer on the finest setting.
  3. Place the spiralized rutabagas on a parchment-lined baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Evenly coat the rutabagas with the olive oil and seasoning by gently mixing with your hands.
  4. Evenly spread the spiralized rutabagas out on the baking sheet and cook at 400ºF for 30-35 minutes. You will know that the rutabagas are done cooking once they become soft, darker in color, and slightly translucent.
  5. Make the garlic herb oil while the rutabagas are cooking. Heat 1 tablespoon of olive oil over medium heat and add 5-6 cloves of minced garlic. Cook 1-2 minutes and remove from the heat. Stir in the fresh chopped parsley right before serving.
  6. Once the rutabagas are done cooking, drizzle with the garlic herb oil, sprinkle with a little nutritional yeast, and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Rachel Hanawalt

See My Recipes

Rachel is the creator of Simple Seasonal, a whole foods blog about making the most of your local farmer’s market or CSA. She is passionate about sustainable agriculture and has a partnership with a local naturally-grown farm. She enjoys inspiring fellow locavores with healthy, seasonal recipes.

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