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Get It NowRutabaga is the vegetable that surprised me after years of using cauliflower as a lower carb alternative to white or sweet potatoes. It’s got all those dense, starchy, and creamy vibes. And while I’ll defend my love for roasted cauliflower to the end, it’s no match for my roasted rutabaga recipe when I want an experience similar to roasted potatoes. Whether you’re watching your carbs or just want a healthy, hearty, veggie-packed side dish, this is it. Meet the vegetable you didn’t know you needed in your life.
Why You’ll Love My Rutabaga Recipe
- Texture a lot like potatoes – The main reason I tried rutabaga was because I heard that it’s a lot like potatoes, and it’s true! Sure, the flavor is a little different, but that texture is everything.
- Mild, lightly sweet flavor – It’s hard to describe, but it reminds me of a cross between a sweet potato, a white potato, and a radish or turnip.
- Just a few ingredients – All you need is the rutabaga itself, oil, salt, and spices… which you can customize using my variations below.
- Easy to make – Cooking rutabagas is just as simple as any other vegetables. The only tricky part is the hard skin, but I’ll explain how to handle it.
- Good-for-you side dish – These veggies are packed with vitamins and fiber (source). And because they are pretty low in net carbs, they make a great low carb potato substitute… which means they go with almost anything!
Ingredients You’ll Need
This section explains how to choose the best ingredients for my rutabaga recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Rutabaga – Look for smooth, fresh rutabagas that feel heavy for their size. (I just compare them to others at the store.) Smaller ones will be the sweetest. 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 – Helps the seasonings stick, and allows the surface to brown and caramelize. You can also use avocado oil.
- Spices – Garlic powder, sea salt, and black pepper. See Recipe Variations below for other ways I season these!
How To Cook Rutabaga
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
You can cook rutabaga in most ways that you would cook potatoes (see Common Questions below for other methods), but my favorite easy way to prepare them is to simply dice and roast them!
Peel And Dice:
Peeling the tough, waxy skin of rutabagas and chopping them is the hardest part! Here’s how I do it:
- Cut off the ends, then cut the rutabaga in half.
- Slice into 3/4-inch-thick slices, which will be in the shape of semicircles.
- Peel the skin off each slice using a paring knife. (Some people use a peeler, but I find that a paring knife works better with the tough skin.)
- To dice, I stack the slices and cut them into strips, then cut the strips in the opposite direction to form cubes.
Season:
In a large bowl, toss the cubed rutabaga with olive oil, garlic powder, salt, and pepper (or any other seasonings you want to use).
Roast:
Spread the pieces on a large baking sheet, giving them plenty of space. You can line it with parchment paper, but I prefer to just use cooking spray for better browning. Roast until fork tender and golden brown. I like a sprinkle of fresh parsley or thyme over my roasted rutabaga recipe at the end!
My Recipe Tips
- The microwave can make it easier to peel and slice. A viewer gave me this tip after I published my YouTube video for this rutabaga recipe, and it really does make it so much easier! Just pierce the skin a few times with a knife and pop it in the microwave for 5 minutes to soften the skin.
- Cut the rutabaga into small, uniform pieces. Larger pieces feel like they take forever to roast, so I prefer smaller pieces to make this dish cook fast! Plus, you get more browning and those little caramelized edges. Even if you choose a different size, make sure the pieces are uniform so that they cook at the same rate.
- Don’t crowd the pan. This is for all my readers asking why their rutabaga didn’t get brown! It’s super important to leave spaces between the pieces and ensure that each one is touching the pan, otherwise they tend to steam instead.
- Toss halfway through if you like. I actually don’t turn the pieces, because I love how crispy the bottoms get when I don’t! But you can if you want a more even golden color.
- Broil if needed. If you want extra browning, you can place the pan under the broiler for a few minutes at the end.
- Add butter at the end for extra flavor. I don’t recommend using butter to actually roast this rutabaga recipe (it will burn), but I recently tried tossing it in butter after roasting (like I do for my air fryer potatoes). And it was magical.
Recipe Variations
Rutabaga recipes benefit from the same seasonings that potatoes do! I kept mine basic, but here are some other additions I’ve played with:
- Fresh or dried herbs – Such as rosemary, thyme, parsley, or basil… or just whip up my Italian seasoning mix in a few minutes. My rule of thumb is 1-2 tablespoons of fresh herbs or 1-2 teaspoons of dried herbs per pound of rutabaga.
- Steak seasoning – This reminds me of a steak fries experience, but in roasted form. You can use the seasoning I use for those, or use 2-3 teaspoons of my Montreal steak seasoning. If you have extra, pair your rutabaga recipe with my top sirloin steak and use the same spices.
- Cayenne Pepper – If you want some heat! The amount depends on your preference, but 1/4 teaspoon is a good starting point.
- Other Veggies – Feel free to roast rutabagas together with other hearty vegetables, such as carrots, parsnips, onions, potatoes, sweet potatoes, or even apples and pears. (Just be aware that most of these are not low carb.)
Common Questions
- 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. They are in the Brassicas family, which also includes some of my other favorite veggies (broccoli and cauliflower, turnips, cabbage, and brussels sprouts) and others I make less often (kohlrabi, romanesco, broccolini, and bok choy).
- How are rutabagas different from turnips? They are both root vegetables, but rutabagas are a little sweeter and have a milder flavor than turnips. (To me, the flavor of turnips is more sharp, a little bit like radishes.) They look different, too! Turnips are small, purple on the outside, and white on the inside, while rutabagas are large and brown with yellow flesh.
- What does rutabaga taste like? Cooked rutabagas have a mild, sweet taste and a texture very similar to potatoes. Since their flavor isn’t strong, their starchy feel is what you’ll notice most, and they are good candidates for taking on the flavors you want.
- Can I cook it in other ways? Yes! I love using rutabaga to make low carb french fries or combine it with other roasted root vegetables. You can also boil it in place of celery root in my keto beef stew or celery root soup. Or cook it until soft, then mash or blend into a puree with butter or cream, similar to my mashed cauliflower.
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 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 a few weeks in the pantry, but I store them in the fridge because they last up to 4 months that way.
- Reheat: You can pop the rutabaga back in the oven at 350 degree F to reheat, but I actually prefer my air fryer for a faster and crispier result. The microwave is okay, but leaves it very soft.
- Freeze: You can freeze your roasted rutabaga for up to 3 months. I spread them on a baking sheet and freeze until solid, then transfer to a zip lock bag for long-term freezing.
Leftover ideas:
Leftovers from this rutabaga recipe are perfect for making soups or salads more filling and hearty! I really like them in my sweet kale salad, or instead of squash in butternut squash salad. For soup options, toss the cubes into a pot of my sausage and kale soup, or lighten up chicken stew by using them instead of potatoes.
Serving Suggestions
Now that you know how to cook rutabaga, all you need is a main dish! Try one of my easy, healthy dinners:
- Chicken – Chicken leg quarters roast at the same temperature, so you can make them at the same time (I just start them a little earlier, since they take longer). I also love using rutabaga to soak up the sauce from my garlic butter chicken, which you can cook while you’re waiting on the oven. If you want something super simple, you can’t go wrong with my juicy air fryer chicken breast.
- Fish – I usually serve fish with green veggies, but this one is a nice comforting change of pace. Try my simple baked tilapia, flaky air fryer cod, or glazed keto salmon for weeknights, or crab stuffed salmon if you want to get fancy.
- Steak Or Chops – Have your “meat and potatoes” with my lighter roasted rutabaga recipe instead! It works well with all kinds, from London broil to ribeye and even pork steak or pork chops.
Rutabaga Recipe (Texture Like Potatoes)
This rutabaga recipe is a sweet & savory lower carb side dish with a starchy texture like roasted potatoes. Make it in about 30 minutes!
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 spray with cooking spray for better browning.
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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 the pieces evenly on the baking sheet, making sure each piece touches the pan.
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Cook rutabaga in the oven for about 25 minutes, until golden brown and tender.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
39 Comments
Fred Van West
1We tried Rutabaga for the first time using your recipe and loved 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!
Debbie
1When 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 sharp knife and I guess mine wasn’t sharp enough. I had a 3 pound rutabaga.
Linda
0Delish! But doubled roasting time to get them tender. Season as you like. As a vegetable, they are bland. So, go spicy, go Italian, go Mexican, go whatever you like!! Never tried rutabagas before so happy about that!!!
Pat
025 minutes, even at 400 didnt tenderize my ‘bagas. Smelled great tho. I kept them there another 25 and that was better. Made them a couple of days earlier and heated them up for dinner. Great way to cut them for sure. Thanks.
Carol C
0Can you bake a lower temp since I will have something else baking for thanksgiving?
Wholesome Yum D
0Hi Carol, You could do that, it will just take much longer to fully cook the rutabaga.
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 rutabagas 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.
Judith Evans
0I love all root vegetables including Rutabaga but had never eaten it this way and I was so surprised at how good it was, so tasty and makes a great snack food!
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.
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.
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, That’s a rutabaga. What does yours look like?
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, Yes, you can do it with turnips — I have a roasted turnips recipe here. The air fryer would also work, I just haven’t confirmed the cook time in there. I would estimate that it would be similar to my air fryer potatoes.
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!