Roasted Hasselback Rutabagas

You must all think that I’m some weird, demented turnip/rutabaga fiend by now.  I really like to eat low carb, and I miss potatoes.  There are lots of recipes that call for potatoes that you can easily adapt to rutabagas and/or turnips.  For example, I’m planning to adapt a wonderful Greek Lemon Potatoes recipe.

So, what’s the difference between a rutabaga and a turnip?  I’ll save myself the trouble and just link to this article. If you’re too lazy to go read that link, turnips are more white and rutabagas are more yellow. They are pretty darn similar, so you can often interchange them in recipes.

My mum used to make hasselback potatoes when I was growing up. There’s something about the cuts that make the potato super crispy and delicious when baked. I decided to try it with rutabagas the other night and they were pretty darn good. They also look pretty, so using this method can definitely kick your side dish up a notch and make it dinner-party worthy.

Roasted Hasselback Rutabagas

  • Servings: 4-6
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Ingredients:

Directions:

Preheat the oven to 400F. Sit the rutabaga pieces up next to a cutting board and slice vertically to create a fanned appearance. You can also place a wooden spoon next to the rutabaga.

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Mix the vegetables, grapeseed oil, and seasonings in a large ziploc bag to distribute the oil/spices. Spread them out onto a cookie sheet. Bake for 25-30 minutes until cooked through and nicely browned. Check it from time to time as it cooks and stir the veggies with a spatula to make sure that they aren’t sticking or burning.  Serve with your favorite protein.

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4 thoughts on “Roasted Hasselback Rutabagas

  1. Looks delicious. I have never heard of the hasselback method. I will try it tomorrow! Thanks for sharing your amazing recipes and cooking tips!

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  2. Pingback: The Hasselback Method: Your New Favorite Cooking Method!

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