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.
Servings 4
Calories 100kcal
Ingredients
- 1 pound Rutabaga, peeled and cut into ¾-inch cubes
- ¼ cup Diced onion (1 oz)
- 1 tablespoon Chopped fresh rosemary
- 1 tablespoon Olive oil
- ¼ teaspoon Salt
- ⅛ teaspoon Freshly ground pepper
- 1 tablespoon 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 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