|45 g||miso paste|
|3 tbsp||maple syrup|
|3 tbsp||soy sauce|
|2 tbsp||vegetable oil|
|½ tsp||hot paprika powder|
|2 tsp||sweet chili sauce|
|cilantro (for serving)|
Preheat oven to 180°C/350°F. Trim rutabaga ends and remove peel with a knife. Cut into 2-cm/0.4-inch slices and then into wedges. Peel and finely chop garlic cloves and ginger.
Zest lime and squeeze out the juice. In a large bowl, mix together miso paste, maple syrup, soy sauce, oil, lemon juice and zest, water, garlic, ginger and paprika powder. Add wedges to the marinate and combine well.
Spread out rutabaga wedges on a baking sheet lined with parchment paper and transfer to preheated oven. Bake for approx. 45 min., or until deep golden brown and crispy.
In the meantime, mix mayonnaise, sweet chili sauce and lime juice in a small bowl. Remove wedges from oven and season the with salt, pepper and paprika powder to taste. Serve rutabaga wedges with herby mayonnaise and cilantro. Enjoy!