Simple Roasted Rutabaga is an easy recipe that really lets the flavor of this root vegetable shine. It makes a great side dish to most any fish or meat dish.
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The exterior of a rutabaga is surely not going to lure you in when you see it sitting on the shelf at the grocery store. But this vegetable is worth a try.
If you’re new to rutabagas, the biggest question is – what exactly do you do with it?
When trying any vegetable for the first time, you usually can’t go wrong with dicing it up, adding some olive oil, salt and pepper and roasting it in the oven.
Next to raw, what better way to know the actual taste of something?
What is a Rutabaga?
You might be wondering what exactly is a rutabaga?
Rutabagas are a cross between cabbage and turnips and come from the same family as broccoli, Brussels sprouts, and kale.
While Americans call them rutabagas, they are called swedes in England, and turnips in Ireland.
We eat the root portion of this vegetable, similar to potatoes, carrots, and turnips.
While it’s not pretty on the outside, the inside is a much more attractive shade of yellowish orange.
The flavor of a rutabaga is less bitter than that of the turnips and cabbage. When cooked, the flavor has been described as similar to strongly flavored gold potatoes.
A half cup serving has just 25 calories, 4 carbohydrates, 2 grams of fiber, 4 grams of sugar, and 1 gram of protein. It’s also a good source of vitamin C.
Why This Recipe Works
- This is a quick and easy recipe that you can serve alongside most any protein.
- It’s a low calorie recipe that provides a good amount of fiber and vitamin C.
- You can easily change up the same ole dinner routine by incorporating a side dish of rutabaga. Rutabaga is an often overlooked vegetable.
How to Make Roasted Rutabaga
Prep!
Preheat your oven to 425°F.
Peel the skin off of the rutabaga with a very sharp vegetable peeler or paring knife.
Trim the top and bottom edges, then cut into 1/2 to 1-inch thick slices, and cube.
Create!
In a medium size bowl, toss the cubed rutabaga with the olive oil.
Spread onto a baking sheet and season with salt and pepper.
Roast for 30-40 minutes, tossing at least once during roasting, or until fork tender.
Present!
You can enjoy roasted rutabaga, as is, or garnish with some fresh herbs like parsley or thyme.
Tips and Techniques for the Best Roasted Rutabaga
- Buy rutabagas when ripe. They will usually have a slight purple coloring to them. Avoid rutabagas with any green shoots coming out of the top as these are likely over-ripe.
- Store leftover cooked rutabaga in an airtight container in the refrigerator. Use within 4-5 days.
FAQ’s
- Do you peel rutabaga before eating it? Yes. You shouldn’t eat the skin of a rutabaga. Peel it carefully with a sharp vegetable peeler or paring knife.
- What does rutabaga taste like? The flavor is rutabaga is often described as being similar to very flavorful golden potatoes with somewhat less bitter flavor than turnips.
- Are rutabagas okay to eat on a keto diet? Rutabagas have 4 net carbs per 1/2 cup serving. They can be eaten on a low carb or keto diet, if they fit into your daily allowance.
More Side Dish Recipes to Try
More easy-to-make side dishes that you might want to try include Honey Garlic Green Beans, Roasted Cabbage Wedges, and Roasted Radishes.
Love this Roasted Rutabaga recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Roasted Rutabaga
Ingredients
- 1 rutabaga * medium size
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 425°F.
- Peel the rutabaga and cut into 1/2 inch think slices, discarding the ends. Then cut into 1/2 inch cubes.
- Add to a medium size bowl and toss with the olive oil.
- Spread rutabaga onto a baking sheet and season with the salt and pepper.
- Bake for 30-40 minutes, tossing halfway through, or until fork tender.
Notes
Tips and Techniques for the Best Roasted Rutabaga
- Buy rutabagas when ripe. They will usually have a slight purple coloring to them. Avoid rutabagas with any green shoots coming out of the top as these are likely over-ripe.
- Store leftover cooked rutabaga in an airtight container in the refrigerator. Use within 4-5 days.
Nutrition
This recipe was originally published on December 7, 2015. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in January 2020.
Vicky says
I like to try new veggies, so I gave this roasted rutabaga recipe a try and I really enjoyed it. The caramelized edges totally make this dish. A great side dish for whatever you are serving!
Mahy says
I have never tried rutabaga before. So I am really excited to try this recipe now…. hopefully, this weekend!
TAYLER ROSS says
I made this roasted rutabaga with dinner last night and it was amazing! The perfect side for any meal!
Kushigalu says
A simple and delicious recipe to try. Thanks a lot for sharing.
Stephanie says
I didn’t know I liked rutabaga until I tried this recipe with the veggie roasted! So delicious! A great side dish the everyone in the family enjoyed.
Judith Cave says
My Grandmother used to mash them I didn’t care for the taste and smell. Roasted like this is best.
Cathy Larkin says
I grew up on rutabaga. Boiled in water with sugarr and then mashing with butter. (Use the cooked water from the rugtabega for your gravy). Also love it roasted just like your recipe! ❤️
Liz says
I’ve never prepared and cooked a rutabaga before. Looks delicious!
Nart says
Interesting! I’ve never heard of rutabaga before and I don’t think we can find it where I live. The recipe looks really good though. If I ever manage to buy rutabaga I’ll definitely try this recipe!
Amy Nash says
Love making rutabaga this way! It’s really an underutilized veggie, in my opinion, and roasting is absolutely the best preparation! Great tips!
Marie says
Rutabaga is definitely a vegetable I’ve grown up to love! Roasting it is so clever: it brings out all of its sweetness and gives it a wonderful, creamy texture! Loving this!
Kayla DiMaggio says
I have never roasted rutabaga before but this was so easy and delicious! New side dish staple for sure!
Heidy says
I loved the flavor Roasted Rutabaga recipe. It’s been years since I have had Rutabaga because it seems I rarely see them here so much in Florida. The other day I was at Publix and scored a few and immediately went to Pinterest to find a good recipe and your recipe for Roasted Rutabaga. So glad I did because they turned out awesome!
Uma Srinivas says
I love turnip fry! roasting in the oven sounds even better with few ingredients. This looks amazing!
Veronik says
This looks really good! I’ve never tried rutabagas, I always see them at the farmers market and wonder what I’d do with them. I’ll definitely try roasting them!
Elaine says
I don’t recall trying rutabaga.. ever. So this recipe is quite an exciting experience for me. Can’t wait to get to roasting!
Dennis says
The flavor of this Roasted Rutabaga is absolutely addictive. it made me want to have more. Thanks for sharing your recipe.
Bernice says
Rutabaga is one of those vegetables that doesn’t get enough attention. I’m glad you shared this recipe and your love for this interesting vegetable.
Alyssa says
So interesting! You’re right – I never thought to try one because of how it looks on the outside. I love learning about and trying new vegetables, too. Thanks for sharing!
Lauren says
It can be hard to get past the way something looks – but you just never know what you might be missing 🙂
Holly says
I am a total rutabaga newbie but your post has prompted me to look for it on my next grocery shopping trip. Can’t wait to try it!
Lauren says
Definitely fun to try new things!
su says
We love rutabaga, it was on our holiday tables every year when I was growing up!
Lauren says
I can see it as a great side for the holidays 🙂
Marisa Franca says
Roasting vegetables is the best way to bring out the flavor!! The rutabaga has a prettier color once it’s roasted. I remember having it quite a while ago and I did like it. Thanks for the reminder of what I’m missing.
Lauren says
Mmmm yes roasted veggies are so, so good!
Bethany says
I love any and all roasted vegetables! These sound amazing.
Lauren says
Thanks Bethany!
Becca says
I usually boil rutabaga with carrots and mash them with butter but this sounds so good, just may roast some carrots with it too for nostalgia reasons
Lauren says
Sounds delish! I hope it worked out for you 🙂
Patricia says
How fun to be trying new foods! I’ve never tried rutabaga either — your theory on the looks of it could be spot on 🙂 Thanks for posting!
ourlittleeverything says
Thanks for stopping by Patricia 🙂
Sophia says
I don’t think I have every had a rutabaga before.
ourlittleeverything says
I hadn’t – just wanted to try something new and it turned out to be pretty good!
Gunjan says
This is a complete new stuff for me. I have never tried this or heard of this. I am so interested in trying this wonderful dish.
ourlittleeverything says
It’s easy, if you can find it of course!
Leah says
This sounds like a great way to cook rutabaga! I haven’t had it in so long!
ourlittleeverything says
Thanks Leah!
Martha says
I don’t know that I have ever tried a rutabaga, but I like turnips and parsnips. Usually I mash them into my mashed cauliflower or make mashed turnips and carrots. I’ll have to try this one!
ourlittleeverything says
I think if you like those other veggies, you’ll def like rutabaga too 🙂
Emily says
I LOVE rutabaga but I always forget about it! Thanks so much for the reminder.
ourlittleeverything says
I know I overlooked it at the store my whole life!
Alanna says
To be honest, I don’t think I’ve ever had a rutabaga. Maybe a new veggie to incorporate. I love roasting most of my veggies.
ourlittleeverything says
I hadn’t tried it before either but it was really good!
candy says
Lauren the rutabaga is such an over looked veggie. Will be using your recipe as soon as I buy some.
ourlittleeverything says
Thanks Candy!
Rachel Ritlop says
I’ve never cooked with rutabaga before, but have always been curious… this just gave me the motivation! Can’t wait to try!
ourlittleeverything says
It was the first time I tried it too – surprisingly good!
Julie Mason says
Thank you so much. I have had know Idea what to even do with this veggie and I love root veg in general. Going to give it a try.
ourlittleeverything says
I had no idea either – it turned out really good!