It’s no small secret that I ADORE cinnamon, maple, and all things autumn. Not to mention that I adore them any time of year!
So, then, it should come as no surprise that after falling in love for the first time with rutabagas in our Moroccan Rutabaga Soup, I quickly set my eyes on dousing the delicious veggies in cinnamon and maple.
I mean, really. It only a matter of time.
Well, ladies and gentleman, that time did indeed come.
And it was oh so delicious!
Cinnamon Maple Rutabaga Fries
Ingredients:
- Coconut oil (virgin) - Just enough to coat your baking sheet
- Rutabagas - 2 large, peeled and cut into 1/4 inch strips
- Eggs - 1
- Maple syrup (pure, Grade B) - 1/4 cup
- Cinnamon (ground) - 2 tsp.
- Nutmeg (ground) - 1/2 tsp.
- Salt (pure) - Pinch or two
Instructions:
Preheat the oven to 425 degrees F.
Coat a large baking sheet with the coconut oil. (You may need to use two baking sheets.)
In a medium bowl, combine the egg, maple syrup, and seasonings. Whisk until well-blended.
Place the rutabaga strips into a large bowl. Pour the egg mixture atop the rutabagas, and then toss until they are evenly coated.
Spread the strips in a single layer on the baking sheet.
Bake for about 20 minutes. Gently flip the fries, and then bake for an additional 15 minutes, or until tender.
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