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.
Course Side Dish
Cuisine American
Keyword roasted rutabaga, thanksgiving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 100kcal


  • 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


  • 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.┬áBake 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.


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.


Calories: 100kcal | Carbohydrates: 10g | Protein: 1.47g | Fat: 6.51g | Cholesterol: 8mg | Sodium: 24mg | Fiber: 3g | Sugar: 6.66g