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Roasted Rutabaga: Naturally Sweet Morsels

User Rating 5 Star Rating (2 Reviews)


Dish with browned potatoes and onion
Jonathan Kantor/The Image Bank/Getty Images
I grew up eating pureed rutabaga, but a few years ago discovered the joy of roasting it. Roasting rutabaga concentrates and highlights it's natural sweetness. In this recipe I season the rutabaga with a dried Italian Herb mixture (you can find one in the spice section at the grocery), which also highlights the sweetness. I also add a teaspoon of sugar, which actually has little effect on the sweetness but encourages browning. (Larger image.) Serves 4. Freezes well.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 1 rutabaga (also known as a Swede) about 6 inches in diameter
  • 2 - 3 Tbsp. olive oil
  • 1 Tbsp. dried Italian Herb mix
  • 2 tsp. Kosher salt
  • 1 tsp. sugar


1. Heat oven to 400 degrees.

2. Peel rutabaga and cut into 1/2-inch cubes.

3. Place rutabaga cubes in a large mixing bowl and drizzle with olive oil.

4. Cover bowl with a plate and shake to coat rutabaga with oil.(You may need a bit more oil.)

5. Sprinkle rutabaga with remaining ingredients and shake again distribute.

6. Transfer rutabaga to a parchment-lined or non-stick baking sheet. (I use a Silpat* to prevent sticking.)

7. Roast in center of the oven until edges brown and rutabaga is tender - 30 to 40 minutes - stirring about halfway through to minimize sticking.

*I've been using the Silpat silicon mats for years and absolutely nothing sticks to them.
User Reviews

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 5 out of 5
Superb, Member BTheGusto

Superb without a doubt and so easy to make. Thank you very much. Very YUMMY and again thank you.

1 out of 1 people found this helpful.

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