Roasted Rutabaga
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
76 kcal
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Course
Side Dish
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Cuisine
North American
Roasted Rutabaga
Description
The Roasted Rutabaga recipe involves peeling and cubing rutabaga into roughly one-inch pieces. The cubes are then coated with olive oil and seasoned with salt, black pepper, and smoked paprika, which adds a subtle smoky depth. Roasting in a 400°F oven on a single layer baking sheet carmelizes the rutabaga edges and cooks them through until tender.
The texture becomes nicely caramelized and fork-tender, with the smoked paprika enhancing the earthy flavor of the rutabaga. Garnishing with fresh herbs like thyme or parsley is optional for added aroma and appearance.
This side dish complements many meals, adding color, flavor, and nutrition from a lesser-used root vegetable. It can be served warm immediately after roasting.
For preparation ease, use a sharp knife to peel with a paring knife and cut uniform cubes for even roasting. Leftovers store refrigerated in an airtight container for up to three days and can be reheated in the oven. The recipe also adapts to air fryer cooking for a quicker roast.
Ingredients
- 1 pound rutabaga peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
Instructions
- Preheat oven to 400°. Line a large baking sheet with parchment paper or foil.
- Peel and cut the rutabaga into one inch cubes. (see notes for the easiest way)
- In a small bowl, combine the salt, pepper, and paprika.
- Put the rutabaga cubes into a large bowl with the olive oil and spices. Toss to coat completely.
- Spread the cubes in a single layer on the prepared baking sheet.
- Roast 30 minutes, turning halfway through, until golden brown and fork tender.
- Serve immediately, garnished with fresh thyme or parsley if desired.
Notes
- Use a sharp, sturdy knife and stable cutting board to peel and cube rutabaga safely and evenly.
- Leftover roasted rutabaga can be stored in an airtight container in the fridge for up to 3 days and reheated in a 400° oven for 5-10 minutes.
- Flash freeze leftover cubes on a tray before bagging for up to 3 months of freezer storage, optionally using vacuum sealing.
- The recipe adapts to air fryer cooking: roast cubes at 400° in a single layer for 15-20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 76kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 595mg | 25% |
| Potassium | 364mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 28mg | 31% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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