Roasted rutabaga is a great lower carb potato substitute with an earthy sweetness and the faint peppery tang of radishes. Serve with roasted meats.
If you haven’t tried rutabaga, I suggest you try this as your first recipe. It’s so delicious my family couldn’t stop eating it the other night. Who would have ever thought that my kids would eat rutabaga? Not me!
Ina Garten will tell you that everyone likes roasted vegetables. Roasting caramelizes the natural sugars in food, bringing out a rich and more concentrated flavor. And nothing could be easier than arranging seasoned vegetables in a pan and letting them do their thing in the oven.
Roasted Rutabagas
Rutabagas are a root vegetable similar to turnips but a little firmer, sweeter, and with a lower water content. Both have an earthy flavor and a slight radish-like tang or bite. When roasted, a rutabaga will texture more squash-like and keeps a firm texture while a turnip becomes more limp when roasted.
I’m always on the lookout for low carb potato alternatives. The most common potato substitute is cauliflower. I use it to make loaded cauliflower, fluffy mashed cauliflower potatoes, and creamy cauliflower mac and cheese casserole. However, I really LOVE rutabaga. Yes, it’s higher in carbs, but if paired with roasted or grilled meats and a salad, it’s fine for a ketogenic low carb diet.
I found that roasting the rutabaga with onions imparts a slight sweetness and smokiness. Rosemary lends a pine-like pungency which is a great foil for the sweet earthiness of rutabagas. And as they roast, the rutabagas deepen in color changing from pale orange to a deep golden orange color.
While we liked the roasted rutabaga right out of the oven, I found that finishing the in a frying pan deepens the flavor even further. Who would have thought that 4 simple ingredients plus salt and pepper could taste so good?
Roasted rutabaga is the perfect accompaniment for rich meaty dishes. We loved it with Mississippi roast and with lamb chops with mint sauce.
Rosemary Roasted Rutabaga
Ingredients
- 1 pound Rutabaga, peeled and cut into 3/4-inch cubes
- 1/4 cup Diced onion (1 oz)
- 1 tbsp Chopped fresh rosemary
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Freshly ground pepper
- 1 tbsp Butter or ghee
Instructions
- Preheat oven to 400 F and place rack in middle position. Line a sheet pan with parchment paper.
- Toss cubed rutabaga with onion, olive oil, rosemary, salt, and pepper and spread onto the sheet pan in an even layer. Bake for 20-30 minutes or until fork tender.
- Heat a medium-large frying pan over medium heat. When hot, add the butter and swirl to coat the pan. Fry the rutabaga until browned.
- Serve with grilled, pan seared, or roasted meats and a side salad to minimize extra carbs.
- Serves 4 at 7 g net carbs per servings.
Notes
Nutrition
I’ve been roasting potatoes in a cast iron with rosemary and a stick of butter for years, but can’t eat potatoes on keto. I just started using rutabaga as as sub for potatoes and will definitely try roasting them with rosemary and butter.
Wonderful! Great way to eat these! Rosemary is a delicious touch!
I love roasted vegetables and I love rutabaga, but I never thought to roast a rutabaga! This was so much fun and so delicious . The rosemary is a perfect touch, as is that browning in a pan after. Really perfect. I might add a bit of garlic next time 😁 Thank you so much for this recipe!
I added raw beets cut to the same size as the rutabaga. AND, I served it with sriracha on the side. YUM!
Sounds delicious, Jill! -Kim
I made this recipe with few modification (don’t hit me yet). I like simplicity and not getting too many pots dirty and too many steps. So I sliced potatoes, parsnip and rutabagas , toss them in oil and all the above herbs and baked directly in one step at 420 in a toaster oven (on heating from above and below and convection on). When I have veggies with different cooking time I slice them differently to they reach the end together :). Potatoes fries, Parsnip thinner than potatoes fries , rutabagas like regular potato wedge. I put them crowded in 1-2 inches tick layer, so despite the convection they will have enough moisture to self steam then start roasting, with one mixing in the tray 10 min from end. It took about 35 min.
Kim your recipe has an original twist: I have never seen cooked in oven and finished in pan, i have seen the other way around. I have to try your way and compare the flavors. Finishing by frying in butter may add color and keep moisture (if with lid on). Thanks for sharing recipe ! Chris
Thanks for sharing your recipe, Chris. Yes, finishing in the pan with butter gives it a nice buttery taste, but I’m sure using the broiler to brown at the end then stirring with butter will work, too. So many options… That’s what I love about cooking. -Kim
I prepared the roasted rutabagas for Thanksgiving and it is the best recipe for preparing rutabagas. It is excellent and easy to prepare. My husband loved it!
I’m happy it was well received, Melinda. -Kim
First time to ever eat or cook with a rutabaga. Glad I stumbled upon your recipe online. Can’t wait to experiment with this again soon.
How would I use dry rosemary instead of fresh? Just don’t want to make yet another trip to the market.
Hi Wes. I totally understand your reluctance about going to the store. We are in the same boat. I would instead use some Italian Seasoning. Try 1/4 teaspoon and measure it into your palm. Then rub it hard with your thumb to break up the spices and release the volatile oils. Then toss it with the rutabaga and oil. If it’s not quite enough seasoning, then you’ll know to use 1/2 a teaspoon next time. I hope this helps and you enjoy your rutabaga. -Kim
This was fantastic. First time having Rutabaga and will definitely not be the last. Easy recipe. Thanks!
Yay! I’m glad you liked the rutabagas, Katia! -Kim
Hi. I made this recipe (roasted rosemary rutabaga) and it did not come out as expected. Cooked it for 20 mins: still hard. Cooked for another 20 mins: still hard. Cooked a further 15 mins: most pieces still hard. Finally gave up and ate it anyway. It was cooked on a rack in a convection oven at 400F ( convection conversion 375F).
Hi Wayne. I’m sorry this recipe didn’t turn out for you. I have a convection oven, too, but I only use it for baking. I have found that it dries out bacon and vegetables – they just don’t cook right. I haven’t had a problem with this recipe on the regular oven setting, so I’m not sure (except for the convection setting) what happened. You could try covering with foil so that they steam and then finishing them under the broiler to brown them a bit. I hope this helps. -Kim
Maybe I missed it but when do you add the rosemary?
OOps! Add the rosemary with the onions, olive oil, salt and pepper. Then toss to combine. -Kim
This was better than I expected. I wasn’t sure I liked rutabaga but I’m glad I tried this recipe. It was a little sweet like squash and little like a turnip. I served it with roast chicken for Sunday supper.