Rutabaga “Fries” with Hot Honey Ranch

I think a rutabaga is such an adaptable veg. You can simmer it down, roast it, purée it, or turn it into these beautiful little Rutabaga “Fries” with Hot Honey Ranch. This is probably my favorite way to make them, because by the time they are done, they are butter-soft, have a nice char on them, and eat kind of like roasted squash. The two types of cooking are imperative in my opinion, you need the sear to get the outsides all brown, and a nice roast to let the rutabaga cook all the way through. It tempers the rutabaga’s natural bitterness, making it a sweeter, creamier vegetable than how you’d normally eat them!

Also… a plant-based hot honey ranch goes on top. Need I say more?

The ingredients you’ll need for these rutabaga fries and hot honey ranch

I have been LOVING rutabaga recently, and this recipe only seals the deal. I am rutabaga obsessed. They make a great snack as fries, and the hot honey ranch is completely addicting. Even if you opt out of the rutabaga fries for something else (which, you shouldn’t! give them a try!), the hot honey ranch is a great condiment to have on hand for any other fun snack. Here’s what you’ll need for this recipe:

• 1 large rutabaga, about 1 1/2 pounds
• Extra-virgin olive oil
• Diamond Crystal kosher salt
• 1/2 cup cashew cream (see notes) or plant-based plain yogurt
• 2 tablespoons hot honey
• 2 large garlic cloves
• 1/2 teaspoon onion powder
• 2 tablespoons chopped fresh dill, plus more for garnish
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon lemon zest, about the zest from 1/4 of a lemon
• 2 tablespoons lemon juice, about 1/2 of a juicy lemon
• Extra-virgin olive oil
• Diamond Crystal kosher salt

How to make the rutabaga fries

Making fries without actually frying them sounds difficult, but I promise it’s easy! These rutabaga fries have the perfect texture– a bit crunchy on the outside and tender on the inside. They’re everything you want out of a classic steak fry, but rutabaga, which makes them so fun.

The key to that perfect texture is finishing the fries in a pan with oil. The oven gets them tender, but the pan will give them the crispiness that they need. Here’s how to make these rutabaga fries:

• Set a rack to the center of the oven and preheat the oven to 425°F.
• Peel and slice the rutabaga into wedges, similar to steak-cut fries.
• Set a large sauté pan over medium heat. Add a few tablespoons of olive oil, just enough to coat the surface of the pan. In batches, cook the rutabaga until they are golden brown on each side, about 3-4 minutes per side. Season with salt as you go.
• When all the rutabaga is seared, nestle them back into the pan together (it’s ok if some pieces overlap), and roast in the oven for 25-30 minutes, or until the rutabaga fries are a deep golden brown.

How to make the plant-based hot honey ranch

This sauce is the star of the show, and that’s saying a lot because I really love the rutabaga fries (if you haven’t gotten that already). I feel like I don’t need to explain this sauce, but I’ll just say that there’s nothing in the world that compares to a fresh plant-based ranch, and when you add hot honey to the mix, it’s a match made in heaven. Here’s how to make this perfect hot honey ranch:

• While the rutabaga is roasting, prepare the ranch. In a medium bowl, whisk together the cashew cream and hot honey. Grate in the garlic cloves and add the onion powder, dill, parsley, lemon zest and lemon juice. Drizzle in the olive oil and season with a few generous pinches of salt. Taste, and add more salt and lemon juice as preferred. Set aside.

Looking for more snack recipes?

I’m Mother Snacks after all!

And that’s everything for this Rutabaga “Fries” with Hot Honey Ranch!

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And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3