Here’s an easy Roasted Rutabaga Recipe that you will love, and it’s a great alternative to potato. Rutabaga is a low-carb root vegetable you can use just like a potato, but with less than half the calories and carbs of potato. In appearance rutabaga is like a larger version of a turnip, but it tastes a bit sweeter. It’s related to cabbage, so it has a very mild cabbage taste. It’s great baked in the oven, cooked in soups, and I love it shredded and cooked into breakfast hash browns. Like most produce, when buying rutabaga choose one that’s firm and seems heavy for it’s size. Give this rutabaga recipe a try and let me know what you think.
What You Need for a Roasted Rutabaga Recipe
RUTABAGA cubed
OLIVE OIL
SALT
CHILI PEPPER
BLACK PEPPER
ROSEMARY
How to Roast Rutabaga in the Oven
- Buy a rutabaga that’s heavy for it’s size and not dried out.
- Slice the end off the rutabaga and cut away the outer skin with a knife.
- Cut into roughly 1/2″ square cubes.
- Toss the rutabaga cubes in a bowl with olive oil.
- Add seasoning and toss until cubes are well coated
- Spread rutabaga on an ungreased baking sheet. Aluminium foil is a good idea.
- Bake in a preheated oven at 400 degrees Fahrenheit for approximately 45 minutes.
- Halfway through the cooking process, you can check on the rutabaga and give them a turn to prevent overcooking on one side.
And that’s it!
Roast some rutabaga in the oven let me know what you think.
Is Rutabaga Healthier than Potato?
- Rutabaga has LESS THAN HALF the calories of potato.
- It has 60% FEWER CARBS than potato.
- Rutabaga contains about the same amount of Dietary Fiber as potato.
- Potato wins the vitamin count; rutabaga provides more Vitamin C than potato,
but overall, is less nutrient rich than potato.
So, don’t give up on potatoes, but add a rutabaga recipe into your menu rotation, it’ll make a great change-up from the regular potato routine. One of my favorite faux potato dishes is this Mock Potato Salad made with cauliflower.
And for another tasty rutabaga recipe idea, try Rutabaga Hash Browns.
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I appreciate it, thanks!
–Chef Buck