Roasted rutabaga is a simple side dish that tastes just like potatoes but are lower in carbs. This easy recipe uses just a few simple ingredients and can be made in about 30 minutes.
When it comes to root vegetables, rutabagas are one of my favorites. Sometimes referred to a Swedish turnip, or swede, rutabagas have a similar texture and taste to potatoes but are lower in carbohydrates.
Rutabagas can be prepared in many different ways like mashed rutabaga, rutabaga fries, and so many more rutabaga recipes.
Why you will love this roasted rutabaga recipe
- Easy – This really is a super simple recipe and healthy side dish.
- Tasty – We use a flavorful, spicy seasoning for these rutabagas but you change the seasonings to suit your tastes.
- Versatile – Rutabaga is lower in carbs than potatoes and a good alternative to use in place of potatoes. Pairs well with many different types of main dishes like steak, chicken, or fish.
- Rutabagas – Choose rutabagas that are smooth and feel heavy for their size.
- Olive oil – This helps to roast the rutabaga and to achieve that brown, crispy exterior.
- Seasonings – Salt, ground black pepper, Cajun seasoning
How to make roasted rutabaga
Step one: Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper. Clean, peel, and cut rutabaga into small cubes. Place them in a large bowl.
Step two: Pour olive oil, salt, pepper, and seasoning over the rutabaga. Toss to coat.
Step three: Spread the rutabaga cubes on the lined baking sheet. Make sure to arrange them in a single layer for even roasting. Bake for 25-30 minutes or until fork tender and golden brown.
Tips for seasoned roasted rutabaga
- Cubes: Make sure to clean and then peel the rutabagas before cutting. You can use a sharp knife or a vegetable peeler to remove the skin. Cut off the top and bottom of the rutabaga and then slice into strips and then cubes.
- Size: Try to cut the rutabaga in similar size cubes. This helps to cook them evenly.
Variations for seasoning
One thing that is great about rutabaga is its versatility. Because of it’s mild taste, you can add different seasonings to give it great flavor. A few suggestions are:
- Seasoning salt – Replace the Cajon seasonings with seasoning salt.
- Garlic powder – This will add a hint of garlic flavor.
- Greek seasonings – Add a Greek seasoning blend to pair with things like falafal or chicken.
- Italian seasonings – Use your favorite Italian seasoning blend.
- Red pepper flakes – Want to add a little heat? Sprinkle a few red pepper flakes over the rutabaga.
- Maple syrup – Give the rutabaga a sweet flavor twist by adding 1-2 tablespoons of maple syrup and a sprinkle of cinnamon.
How to store leftovers
Store: Keep in leftover rutabaga in an airtight container in the refrigerator for 3-4 days.
Freeze: Let the rutabaga cool and then place in the freezer on a baking sheet for about an hour or until frozen. Pour them into a freezer safe bag or container. Thaw in the refrigerator overnight and reheat in the oven at 375 degrees for about 15 minutes.
What to serve with roasted rutabaga
This delicious side dish pairs well with many things like our favorite air fryer meatloaf. It also goes great with pork tenderloin, or something like chicken tenders.
More easy side dishes
- Baked potatoes – Learn how to make the perfect baked potato in the oven.
- Sweet potatoes – Easy, delicious baked sweet potatoes.
- Whipped sweet potatoes – Creamy, sweet potatoes.
- 2 rutabagas cleaned, peeled, and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Creole seasoning
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper. Clean, peel, and cut rutabaga into small cubes. Place them in a large bowl.
- Pour olive oil, salt, pepper, and seasoning over the rutabaga. Toss to coat.
- Spread the rutabaga cubes on the lined baking sheet. Make sure to arrange them in a single layer for even roasting. Bake for 25-30 minutes or until fork tender and golden brown.
Love rutabaga very underated. My family just love the root veg!❤