• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Low Carb Maven
  • About
  • Start Keto
    • Low Carb Diet Beginners Guide
    • How To Start A Low Carb Diet In 3 Easy Steps!
    • Low Carb Keto Food List
    • How to set yourself up for success on your new Keto Diet (free printable)
    • The beginners guide to Keto meal planning (+ a free healthy meal planner!)
    • Best Low Carb Sweetener: The Best Sweeteners & How to Choose Them
    • U.S. to Metric Baking Chart
  • Recipe Index
  • Amazon Shop
Home » Roasted Rutabaga with Rosemary and Onions

Roasted Rutabaga with Rosemary and Onions

By Kim Hardesty

Pin4.6K
Share473

Roasted rutabaga is a great lower carb potato substitute with an earthy sweetness and the faint peppery tang of radishes. Serve with roasted meats.

Jump to Recipe Print Recipe
Roasted Rutabaga with rosemary and onions - a great low carb potato sub!

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.

Cubed rutabaga and onions on a sheet pan.

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.

Roasted rutabaga cubes and onion on a sheet pan.

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

Rosemary Roasted Rutabaga

Roasted rutabaga is a great lower carb potato substitute with an earthy sweetness and the faint peppery tang of radishes. Serve with roasted meats.
5 from 7 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: roasted rutabaga, thanksgiving
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4
Calories: 100kcal

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
US Customary – Metric

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 Facts
Rosemary Roasted Rutabaga
Amount Per Serving
Calories 100 Calories from Fat 59
% Daily Value*
Fat 6.51g10%
Cholesterol 8mg3%
Sodium 24mg1%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 6.66g7%
Protein 1.47g3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 100kcal | Carbohydrates: 10g | Protein: 1.47g | Fat: 6.51g | Cholesterol: 8mg | Sodium: 24mg | Fiber: 3g | Sugar: 6.66g
lamb with mint sauce and roasted rutabagas with green salad

Lamb Chops with Mint Sauce

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

Pin4.6K
Share473

Filed Under: Side Dishes, Vegetables

FREE EMAIL BONUS

How to Love Your Low Carb Keto Diet

Secrets, tips & recipes to keep you on track!

Previous Post: « Parmesan Green Beans
Next Post: Cast Iron Sloppy Joe Casserole »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Nicolette Miller

    June 23, 2021 at 10:13 pm

    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.

    Reply
  2. Tess

    June 2, 2021 at 4:18 pm

    Wonderful! Great way to eat these! Rosemary is a delicious touch!

    Reply
  3. Koryn Hayes

    May 24, 2021 at 7:16 am

    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!

    Reply
  4. Jill

    January 28, 2021 at 1:51 pm

    I added raw beets cut to the same size as the rutabaga. AND, I served it with sriracha on the side. YUM!

    Reply
    • Kim Hardesty

      January 28, 2021 at 3:42 pm

      Sounds delicious, Jill! -Kim

      Reply
  5. Chris

    December 6, 2020 at 6:53 pm

    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

    Reply
    • Kim Hardesty

      December 7, 2020 at 7:52 am

      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

      Reply
  6. Melinda

    December 3, 2020 at 1:58 pm

    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!

    Reply
    • Kim Hardesty

      December 3, 2020 at 3:29 pm

      I’m happy it was well received, Melinda. -Kim

      Reply
  7. Johnny S

    May 12, 2020 at 5:29 pm

    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.

    Reply
  8. Wes

    April 10, 2020 at 1:56 pm

    How would I use dry rosemary instead of fresh? Just don’t want to make yet another trip to the market.

    Reply
    • Kim Hardesty

      April 10, 2020 at 2:43 pm

      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

      Reply
  9. Katia Suttile

    February 11, 2020 at 6:25 am

    This was fantastic. First time having Rutabaga and will definitely not be the last. Easy recipe. Thanks!

    Reply
    • Kim Hardesty

      February 11, 2020 at 7:21 am

      Yay! I’m glad you liked the rutabagas, Katia! -Kim

      Reply
  10. Wayne Pickard

    January 17, 2020 at 5:38 pm

    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).

    Reply
    • Kim Hardesty

      January 18, 2020 at 9:31 am

      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

      Reply
  11. Kim

    November 25, 2019 at 6:05 pm

    Maybe I missed it but when do you add the rosemary?

    Reply
    • Kim Hardesty

      November 25, 2019 at 6:46 pm

      OOps! Add the rosemary with the onions, olive oil, salt and pepper. Then toss to combine. -Kim

      Reply
  12. Linda

    June 18, 2019 at 1:45 pm

    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.

    Reply

Primary Sidebar

Welcome!

Hi, I'm Kim. I love coffee, steak, and love to bake. Are you looking for great Low Carb, Keto recipes that taste like the real thing? You're in the right place! Sign up for my NEWSLETTER and never miss a post!


Follow Keto Diet App Blog - get it for free

Footer

As featured on: The Feed Feed, Men's Health, Bulletproof, Huffpost, Health, Delish, Brit + Co, County Living, BuzzFeed, The Diabetes Council, BuzzFeed, Greatist, Shape, Parade, Women's Health, Keto Summit

INFORMATION

Terms and Privacy
About
Contact
Low Carb Maven is a participant in the Amazon Services LLC Associates Program, an affiliate program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Copyright © 2023 Low Carb Maven on the Foodie Pro Theme