Roasted Rutabaga Recipe (Just Like Potatoes!)
This easy, healthy roasted rutabaga recipe is a lower carb side dish similar to potatoes. Made with just 3 ingredients in half an hour, it’s the perfect side for meat, chicken, or fish.
Prep: 10min
Total: 35min
Yield: 4
Serving Size: 1 serving
Nutrition Facts: calories 106 kcal, Carbohydrate 10.5 g, Protein 1.4 g, Fat 7.2 g, Saturated Fat 1 g, Sodium 595.6 mg, Fiber 2.7 g, Sugar 5.1 g, unSaturated Fat 5.9 g, servingSize 1 serving
Ingredients:
- 1 lb Rutabagas ((peeled and cut into 3/4-inch pieces))
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Sea salt
- 1/2 tsp Black pepper
Instruction:
- Preheat the oven to 400 degrees F (204 degrees C). Line a sheet pan with parchment paper or cooking spray.
- In a large mixing bowl, toss the rutabaga cubes with the olive oil, garlic powder, salt, and pepper.
- Spread evenly on the baking sheet making sure each piece touches the pan.
- Roast in the oven for about 25 minutes, until the rutabaga pieces are golden brown and tender.
Rutabaga 101 and easy Rutabaga Recipe
FAQ
What is the best way to eat rutabaga?
They can be eaten raw, but are usually roasted, cooked and mashed (sometimes with potatoes or other root vegetables), and used in casseroles, stews and soups. They are high in vitamin C, a good source of potassium and high in fiber.
Are rutabagas healthier than potatoes?
When compared to potatoes, rutabagas provide half the calories, half the carbohydrate, and 4 times the fiber. They also contain much more vitamin C, magnesium, calcium and B vitamins. Rutabagas store well and will keep fresh for many weeks in the refrigerator if you place them in a loose plastic bag.
How do you get the bitter taste out of rutabagas?
Now, rutabaga can be a tad bitter, so the secret to a tasty mashed rutabaga is… Yep. Sugar. Add about a Tablespoon of sugar (or sucanat or honey or whatever sweetener you like) to the cooking water and it will be perfect every time.
Do you peel a rutabaga before cooking?
The wax and skin of rutabagas must be peeled before cooking. A sharp paring knife is better than a vegetable peeler.
