I recently tried this roasted rutabaga recipe and it is just delicious and makes a wonderful fall side dish.
I have always used rutabagas in casseroles and stews. I like using lots of root vegetables in recipes like this type of recipe.
Roasting rutabagas concentrate the natural sweetness of the vegetable. This is the same for any roasted vegetable.
This recipe calls for Italian spices and a bit of sugar to highlight the sweetness.
Roasted Rutabaga recipe is full of flavor
I grew up eating mashed rutabaga, with squash and pumpkin. My mother liked the potato masher!
A few years ago discovered the joy of roasting it. Roasting rutabaga concentrates and highlights its natural sweetness and gets rid of the tartness and bitterness that is present in boiled rutabaga.
If you think that you don’t like the flavor of this vegetable, try cooking it this way. You’ll be surprised!
Rutabagas are a powerhouse of nutrients and are very easy to grow. See my tips for growing, using and storing them here.
- 1 rutabaga about 6 inches in diameter
- 2 Tbsp. olive oil
- 1 Tbsp.Italian herbs, dried
- 2 tsp. Mediterranean sea salt
- 1 tsp. sugar
- Heat oven to 400 degrees.
- Place rutabaga cubes in a large mixing bowl and drizzle with olive oil.
- Using your hands move the rutabaga around to coat with the oil.
- Sprinkle rutabaga with remaining ingredients mix to coat well
- Place the rutabaga to a parchment-lined or non-stick baking sheet.
- Roast in center of the oven until edges brown and rutabaga is tender - 30 to 40 minutes - stirring about halfway through to minimize sticking.
Amount Per Serving: Calories: 156Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 2336mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 1g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.