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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. Make rutabaga recipes by using this veggie in soups, stews, or even warm over salads, or serve it all on its own with mains like keto salmon or juicy baked chicken breasts.
Why You’ll Love This Roasted Rutabaga Recipe
- Tender, starchy texture similar to potatoes
- Just 10 minutes to prep
- Only 3 ingredients
- Naturally low carb, gluten-free, and keto friendly
- Healthy vegetable side dish
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.
What To Serve With Rutabaga Recipes
All this baked rutabaga needs is a main dish. Try one of these healthy dinners:
More Easy Roasted Vegetable Recipes
Roasting vegetables is always easy and tasty, and if you love those two things as much as I do, be sure to try these next…
Tools For Roasting Rutabaga
- Sheet Pan – These are my favorite sheet pans (I have every size!). Easy to clean and made in the USA.
- Glass Storage Containers – Store leftover rutabagas in these glass storage containers that can go right from refrigerator to microwave.
Easy Roasted Rutabaga Recipe
Roasted Rutabaga Recipe (Just Like Potatoes!)
This easy, healthy roasted rutabaga recipe is a lower carb side dish similar to potatoes. Just 3 ingredients and ready in about 30 minutes!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a sheet pan with parchment paper or cooking spray.
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In a large mixing bowl, toss the rutabaga cubes with the olive oil, garlic powder, salt, and pepper.
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Spread evenly on the baking sheet making sure each piece touches the pan.
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Roast in the oven for about 25 minutes, until the rutabaga pieces are golden brown and tender.
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Recipe Notes
Serving size: 3/4 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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34 Comments
Lynn
0Do they need to be turned while they roast?
Wholesome Yum D
0Hi Lynn, You don’t need to, but you can if you wish to.
Susan
0Can you use frozen ruttabagas in this recipie? sounds delicious and i want to try it for Easter dinner. thanks
Wholesome Yum D
0Hi Susa, I have never used frozen rutabaga before but please let me know your results.
Stacy E
0Loved the recipe. I added a cut-up sweet potato to my dish and a few extra seasonings. Will definitely be adding this to my regular vegetable list.
Sandra
0Thank You, Maya for posting this. What a great tasting vegetable this is, and, it’s versatile too! Not only that, but they’re lower in calories as well. Putting this vegetable into the rotation; not sure if they will be available after winter is over.
Debbie
0I had never eaten rutabagas before, let alone cooked any. They were great!…and easy.
Thanks for enlightening me.
Sandy
0I thought the recipe was easy, it tasted delicious and I loved the low carb option.
Shanea Wilson
0Since going on keto I’ve learned to love roasted veggies, it’s my favorite way to cook veggies now! I never would’ve dreamed I would enjoy rutabagas
Manik Budhiraja
0I tried the recipe, but the rutabagas were not crispy. What can be done to do so?
Wholesome Yum D
0Hi Manik, Make sure you avoid crowding the pan to get a better result.
Laura Cross
0I absolutely love rutabaga, but have never cooked it like this. I had one at home, so I gave it a try. I will never eat rutabaga any other way from now on!
Peter
0We really liked this, even the carbivores in the house enjoyed them. Rutabagas have definitely become one of our favorites, though peeling/chopping can be a bit of a pain at times. I appreciate that they roast up well and can be slightly soft/crispy. Definitely need to avoid crowding the pan – and it’s always amazing how much one rutabaga can generate. We usually use some Cajun seasoning to go with ours as well – supplants some of the salt and pepper.
Fred Van West
0We tried Rutabaga for the first time using your recipe and lived it! Our minds started racing to think of how many ways we could enjoy these great potato alternatives. Our plan is to try a village inn-like skillet for brunch with scrambled eggs atop a bed of Rutabega and maybe add some sausage or bacon to round it out. Thanks!
Tammi
0Really good recipe! I used avocado oil and 2tsps of butter. Also added some chive and parsley.
I did peel it differently than directed. I found it easier to peel when cut in half. I cut peel off with the half on the cutting board without having to hold each sliced piece. Seemed safer for me to do that. Otherwise, it was awesome, my husband loved it,too!
Jaebea
0Oh my goodness, this was so good!! I have a new veg to play with now!!
Denice
0Excellent recipe, and I love having a lower carb option. I roasted mine with Jerusalem artichokes, brussel sprouts and purple onion. Came out great! Will use this again.
Brad
0Very easy recipe, I use ranch seasoning turn out perfect, Thank you
Phyllis
0Rutabagas are simply delicious, any way you fix them. I am following an autoimmune diet and have to make most of my own spice blends, and I love making the ‘bagas with my homemade ranch seasoning. This works best with the bigger sizes, because as Maya pointed out, the smaller one can be quite sweet. Maya’s tips for peeling are priceless. I have tried a few methods, but this really is a quick and easy way to prep.
Debbie
0When I told my husband we were having roasted rutabaga for dinner, his first response was “Ooooo!” When he took the first bite though, he said they tasted like potatoes. This is delicious and they do taste like potatoes. I will use this recipe again and again. This is easy to fix except for cutting the vegetable. You need a very sharpe knife and I guess mine wasn’t sharp enough. I had a 3 pound rutabaga.
Carol
0Easy to prepare and delicious to eat! They truly taste like roasted potatoes. Thanks, Maya, for another 5-star recipe!
Gayle
0I’m going to use this recipe for the rutabaga. I’m going to add vegetable beef soup this week. The question, in the photo above of the whole vegetables, aren’t they turnips? My rutabaga looks much different
Wholesome Yum D
0Hi Gayle, Those are rutabagas, they come in all different varieties which will all work.
Helene Bahnman
0Would you be able to use the same method for roasting turnips? Also, could this be done in the air fryer?
Wholesome Yum D
0Hi Helene, I have another recipe for roasting turnips that could check out, and yes this could be done in the air fryer.
Helene Bahnman
0Thanks, Maya for linking the recipe. I plan on trying these soon.
Catherine Stewart
0I always use my air fryer for this. It’s very easy. I roast my turnips this way too but they are so sweet they aren’t really a good substitute for potatoes. Delicious, though, especially in soups or stews or just a roasted veggie mix.
Katie
0This is such a great way to cook rutabaga! Roasted veggies are one of my favorite healthy sides.
Barbara A York
0Adding some rosemary sprigs to the mix to roast. Our new favorite!
Amy L Huntley
0The perfect side dish to any meal!
Kristyn
0I haven’t made this a lot, but I need to! They were so good!! Simple, tender, & tasty!
Toni
0This is really a delicious side dish! My family loved it! Thanks for this amazing recipe!
Taylor
0This was my first time trying rutabaga and it was so so delicious! I love how the simple spices in the recipe let the true vegetable flavor shine. It was roasted perfectly!
Doris Layhe
0WOW! This is the first time making these and they are incredible! Thank you for this recipe!