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.
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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.
