This roasted rutabaga recipe makes a hearty and healthy side dish to just about any meal. If you’re looking to swap out potatoes for a healthier option that’s lower in carbohydrates and calories, root vegetables like rutabaga are a great choice. Use it in soups, stews, or all on its own.
What Is A Rutabaga?
A rutabaga, also known as a Swedish turnip or swede, is a nutritious root vegetable that is a cross between a turnip and a wild cabbage. It’s a great source of fiber and vitamin C.
What Do Rutabagas Taste Like?
When cooked, rutabagas have a mild, sweet flavor and a texture very similar to potatoes. Because they are much lower in carbs than roasted potatoes, they make a great low carb potato substitute. You can cook them using this roasted rutabaga recipe, or try making keto French fries with them!
Ingredients For Roasted Rutabagas
This section explains how to choose the best ingredients for oven roasted rutabaga, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Rutabagas – Look for fresh rutabagas that feel heavy and smooth. Smaller rutabagas will be sweeter than larger ones. I prefer to peel the skin (instructions below), but if you want to leave it on, you’ll need to dip the rutabagas briefly in boiling water to remove the wax coating.Olive Oil – A must for roasting! You can also sub avocado oil.Spices – Garlic powder, sea salt & black pepper.
See below for more seasoning ideas!
How To Roast Rutabaga
This section shows how to roast rutabaga with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Dice.
Peeling the tough, waxy skin of rutabagas and chopping them can seem intimidating, but it’s easy with the right technique:
Cut off the ends.Cut the rutabaga in half.Slice into 3/4-inch-thick slices, which will be in the shape of semi-circles.Peel the skin off each slice using a paring knife (this works better than a peeler in this case).Cut each slice into strips.Lay the strips in the opposite direction and cut again to form cubes.
Season.
In a large bowl, toss cubed rutabaga with olive oil, garlic powder, salt and pepper. Feel free to add other seasonings here — see below for ideas.
Roast Rutabagas.
Arrange them on a baking sheet lined with parchment paper, making sure they are spread out in a single layer and each rutabaga cube is touching the pan. Bake until fork tender and golden.
Seasoning Variations
Roasted rutabagas benefit from the same seasonings that potatoes do! I kept the recipe basic with just garlic powder, salt, and pepper, but here are some other additions to try:
Fresh or dried herbs – Such as rosemary, thyme, parsley, or basil. For 1 pound of rutabaga, use 1-2 tablespoons fresh herbs, or 1-2 teaspoons dried.Steak Seasoning – Use 1-2 teaspoons for roasting rutabagas, and also reduce the salt in the recipe by half. This seasoning is also obviously great for steak.Italian seasoning – Use 1-2 teaspoons.Paprika – Add 1/2 teaspoon.Cayenne Pepper – Great for adding some heat. The amount depends on your preference, but 1/4 teaspoon is a good starting point.
You can also toss the rutabagas with other hearty vegetables, such as carrots, parsnips, onions, potatoes, sweet potatoes, or even apples and pears. (However, note that most of these will not be low carb.)
Storage Instructions
Store: Keep leftover roasted rutabaga in an airtight container in the refrigerator for 3-4 days. You can also peel and cut the rutabaga ahead of time, and keep in the fridge for 1-2 days. Swedes that haven’t been cut can last 1-4 months in a cool cellar, pantry, or preferably, in the fridge.Reheat: Reheat in a 350 degree F oven for best results, or microwave if you are in a pinch.Freeze: Cooked rutabagas can be frozen for 2-3 months. Store them in a zip lock bag or airtight container in the freezer.
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