Roasted Swede (rutabaga)
User Reviews
5
Roasted Swede (rutabaga)
Description
This recipe for Roasted Swede uses peeled rutabaga chopped into chunks and coated with neutral oil, ground nutmeg, black pepper, and salt. Roasting at 400°F (200°C) until golden encourages caramelization and softens the vegetable while preserving some bite. The addition of nutmeg lends a subtle warm spice that complements the root's natural sweetness.
The cooking method involves spreading the chunks without overcrowding on baking trays, allowing dry heat to roast rather than steam the pieces. Turning halfway through ensures even browning. The resulting texture is tender with toasted edges and a flavor reminiscent of a sweetened turnip.
Once cooked, the roasted swede can be served as a side vegetable with roasted meats, added to grain bowls, or enjoyed simply with a sprinkle of herbs. Its naturally sweet and nutty profile makes it suitable for varied savory dishes.
Notes highlight that peeling is important to remove bitterness and wax coatings that may be present. It is recommended to cut into roughly half-inch pieces or into fries depending on preference. The rutabaga's characteristic flavor is described as a cross between turnip and cabbage but sweeter, which the roasting process accentuates.
Ingredients
- 1 rutabaga large
- 2 tablespoons neutral cooking oil generic cooking oil
- ½ teaspoon ground nutmeg
- ¼ teaspoon black pepper ground
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400F / 200C.
- Peel the swede (rutabaga), and chop into chunks, then place onto a baking tray (don’t
- overcrowd or they will steam, not roast), use two trays if necessary.
- Drizzle with the oil and sprinkle with the nutmeg, salt and pepper and toss to coat.
- Place in the oven and roast for 25 minutes (stir halfway through) or until golden.
Notes
- Peel the rutabaga thoroughly to remove bitter skin and any wax coating for better flavor during roasting.
- Cut the rutabaga into approximately ½-inch chunks or fries for even cooking and caramelization.
- Do not overcrowd the baking tray to prevent steaming; use two trays if necessary.
- Rutabaga tastes like a sweeter cross between turnip and cabbage, which roasting enhances.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 105mg | 4% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin C | 16mg | 18% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
