- 2 lbs Rutabagas
- 1/2 tsp. salt.
- 1/2 cup olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
Preheat oven to 425 degrees.
Peel rutabagas and slice in 1/4” rounds.
In a bowl, toss the rutabaga slices with the oil to coat.
Lay the slices out on a parchment covered baking sheet in a single layer.
Sprinkle them with the salt.
Bake them for about 12 – 15 minutes, turning with tongs halfway through the baking process, until they are golden brown.
Remove from oven and sprinkle with garlic powder and paprika.
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- 2 Tbsp. vegetable oil
- 3 large sweet potatoes, (about 2 pounds total)
Preheat oven to 400 degrees.
In a small bowl, combine the spices and salt. Set aside.
Peel the potatoes, cut each in half lengthwise, and cut each half into six wedges.
In a large bowl, toss the potato slices with the oil and spices until evenly coated.
Place slices on a baking sheet in a single layer.
Bake on the middle rack of the oven until the edges are crisp and the potatoes cooked through. About 35 minutes.