Nutrition Software Used:
ESHA Food Processor
Newsletter/Program:
- 2 medium rutabagas, scrubbed with clean vegetable brush under running water, peeled
- 1 Tablespoon vegetable oil
- ½ teaspoon garlic powder
- 1 Tablespoon Italian seasoning
- 1 Tablespoon Parmesan cheese, grated
Directions:
- Wash hands with soap and water.
- Preheat oven to 425⁰F. Spray a large baking sheet with non-stick cooking spray. Set aside.
- Cut rutabagas into 1/4-inch thick wedges.
- Place rutabaga wedges in a large bowl. Drizzle with oil and sprinkle with garlic and Italian seasoning. Toss to coat evenly.
- Spread the rutabaga wedges in a single layer on the prepared baking sheet.
- Bake for 15 minutes or until they start to brown. Flip the wedges over and bake for another 10-15 minutes or until the wedges are soft on the inside and well-browned, cooked through, and crispy on the outside.
- Sprinkle with Parmesan cheese and serve immediately.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Category:
Yield:4 servings
Serving Size:
1 cup
Calories:
110
Total Fat:
4
Saturated Fat:
1
Potassium:
15
Total Sugars:
9
Iron:
6
Calcium:
10
Protein:
3
Fiber:
5
Added Sugars:
0
Total Carbohydrates:
18
Sodium:
50
Cholesterol:
0
Vitamin A:
0
Photo by Marusa Jonas