Roasted rutabagas, like turnips, are a delicious alternative to starchy root vegetables and have lots of flavor. You can roast them whole or, in this easy recipe, cut them into cubes and roast them with a little olive oil and seasonings!
What is Rutabaga?
Rutabagas are also called swedes and they are a cross between a turnip and a cabbage, even the leaves are edible!
This veggie is often confused with a turnip but they’re usually bigger and have a yellow-ish skin. The taste is very similar to a turnip but a little bit stronger and you could replace turnips in almost any recipe with rutabaga. It can be enjoyed either raw (they’re great added to coleslaw) or cooked as in this recipe.
Can You Roast Rutabaga?
Sure you can! Most root vegetables can be roasted, just be sure to cut all the pieces uniformly so they cook at the same rate.
How to Roast Rutabaga
This roasted rutabaga recipe is so simple to prepare. It is ready to serve in just 3 easy steps!
- Prepare: Preheat oven, and cube rutabaga (see recipe below)
- Roast: Toss cubed rutabagas with oil and seasonings. Roast rutabagas about an hour until they are tender.
- Caramelize: Add brown sugar and butter to the pan and coat the roasted rutabagas. Return to the oven and roast another 5 minutes (or broil if preferred).
What to Serve with Roasted Rutabagas
Just like potatoes, rutabagas can go with nearly anything, especially with this sweetly savory recipe!
Can You Freeze Roasted Rutabaga?
Rutabagas can be frozen and thaw well if they are cooked first. They will be a little softer once thawed though.
- To Reheat: heat in the microwave, draining the liquid as it reheats. Stir and refresh them with a little salt and pepper before serving!
Delicious Roasted Root Vegetables
- Roasted Potatoes and Carrots – easy one pan recipe
- Roasted Root Vegetables – ready in under an hour!
- Easy Roasted Beets – no peeling required!
- Roasted Carrots – just 4 simple ingredients!
- Easy Oven Roasted Potatoes – simple but delicious
- 3 pounds rutabaga
- 1 Tablespoon olive oil
- 1/2 teaspoon thyme
- salt & pepper to taste
- 2 Tablespoons butter
- 2 Tablespoons brown sugar
- Preheat oven to 425°F.
- Peel rutabaga and cut into 1" cubes. Toss with olive oil, thyme, salt & pepper.
- Spread onto a large roasting pan and roast 45-55 pan or until tender and golden.
- Remove pan from the oven, add butter and brown sugar to the pan, stir until the rutabaga is coated. Return to the oven for 5 minutes.
- Serve warm.