Rutabaga Fries with Aioli Dipping Sauce

For the Fries

• 6 peeled rutabagas, cut into thick slices
• 3 tablespoons olive oil
• 2 teaspoons garlic granules
• 2 teaspoons onion granules
• ½ teaspoon smoked paprika
• Salt and pepper to taste

For the Aioli

• ½ cup mayonnaise
• 1 finely minced garlic clove
• Juice of ½ lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Instructions

1. Preheat the oven to 425°F.
2. In a large bowl, toss together the rutabaga fries, olive oil, garlic granules, onion granules, paprika, salt and pepper until combined.
3. Spread the fries out on a cookie sheet lined with parchment paper and bake for 25-28 minutes or until browned.
4. For the aioli, whisk together all of the ingredients in a medium-size bowl until combined.
5. Serve the rutabaga fries with the aioli and optional garnish of finely chopped parsley.