Roasted Rutabaga

What is a Rutabaga?

Rutabaga, which is also called swede, or Swedish turnip, is a root vegetable of the cruciferous family of vegetables. This vegetable is closely related to and similar to a turnip, but not the same. Rutabagas are a result of a cross between a turnip and a wild cabbage.

Rutabaga is a versatile vegetable that’s often overlooked. It has an earthy and slightly sweet, buttery flavor and a dense but tender flesh when cooked. You can use this vegetable in many different ways (Try my Air Fryer Rutabaga Fries). It’s a delicious change from the same old root vegetables; potatoes and carrots.

Why You’ll Love It

• Delicious Roasting vegetables concentrates their sugars, making them sweeter and more deeply flavored.
• Lower Carb Rutabaga is much lower in carbs than potatoes and it’s a great side dish option for those on a low carb or keto diet.
• Healthy The humble rutabaga is a nutrient packed vegetable. It’s an excellent source of dietary fiber, Vitamin C, Potassium, and many other vitamins and minerals.
• Quick and Easy Roasting rutabaga is as easy as tossing it in a little olive oil and seasonings and into the oven for 30 minutes.
• Versatile Roasted Rutabaga is a perfect side dish for meats, chicken, pork, or fish.

Ingredient Notes

• Rutabaga Rutabaga should feel heavy for it’s size and have a smooth, firm skin with a purple tinge. Avoid buying a rutabaga that has any green shoots, which means it is over ripe. Smaller sized rutabaga have a sweeter taste than larger ones.
• Olive Oil I love the flavor that olive oil imparts for roasting. You can also use avocado oil, another favorite, or vegetable oil.
• Spices This simple recipe is just sea salt, freshly ground black pepper, and smoked paprika. You can use any of your favorite seasonings, including onion powder, garlic powder, Italian seasoning, rosemary, or even Cajun seasoning. You can garnish the baked rutabaga with fresh herbs like thyme or parsley, too. For a sweeter dish, toss the cubes in a little maple syrup before roasting.

Step By Step Instructions

These instructions are intended as a visual guide. Complete detailed instructions can be found in the recipe card below.

First we need to peel and slice the rutabaga into cubes. Here’s how.

1. With a sharp knife, slice off the root and stem ends, and slice the rutabaga in half. Slice each half into one inch half moon slices.
2. Use a paring knife to peel away the waxy skin. (Much easier than using a vegetable peeler).
3. Slice each half moon into one inch strips.
4. Slice the strips into one inch cubes and you’re done!

6. Spread the seasoned rutabaga cubes in a single layer on a parchment paper lined baking sheet.
7. Bake in the center of the oven until the rutabaga is tender when pierced with a fork and golden brown.

Helpful Tips

• Rutabaga is a large, hard vegetable and can be intimidating to cut. Use the instructions in this post (with step by step photos) for the easiest way to cut rutabagas. Make sure to have a sturdy, sharp knife (like a chef’s knife) and a stable cutting board.
• When slicing, try to keep the cubes as uniform in size as possible to ensure even cooking. (But don’t worry if they are aren’t exact).
• Store leftover roasted rutabaga in an air tight container in the fridge for up to 3 days.
• To reheat, spread the cubes on a baking sheet and heat in a 400° oven for 5-10 minutes.

Common Questions

More Healthy Side Dishes

If you like this easy recipe, you might also want to check these out, too.