Roasted Rutabaga Recipe: How to Roast Rutabaga

Roasted rutabaga is a vegetable side dish consisting of diced rutabaga cooked in a high-temperature oven until tender and golden brown. Rutabagas (Brassica napus) are oblong root vegetables and the likely result of a cross between turnips and cabbages. Also known as swedes, they have a slightly bitter taste when raw and are usually yellow or purple in appearance.

When cooked, these vegetables have a complex flavor with slightly sweet and savory notes and a touch of peppery heat. Roasting on a sheet pan is one of the easiest ways to prepare rutabaga, and it’s a nutrient-dense alternative to your favorite roasted potatoes recipe.

Roasted rutabaga is a superb side dish to help support and complement chicken, beef, or pork, especially when the components get seasoned with the same herbs and spices. Here are a few more ways to enjoy roasted rutabaga:

1. 1. Add to soup or dip: After roasting the rutabaga, transfer it to a high-speed blender and purée it into a soup or dip. Add fresh herbs and spices to take the dish to the next level. Top the dish with a drizzle of oil and a crispy garnish.
2. 2. With a crispy garnish: While roasted rutabaga gets quite crisp, it is still soft and creamy inside. A crispy garnish, such as fried shallot or toasted hazelnuts, will help add textural differentiation.
3. 3. With dried fruit: Elevate the inherently savory nature of the rutabaga with the addition of chewy, dense dried fruit, such as cherries or apricots. The sweet-savory interplay will make for a fascinating bite that stays compelling throughout the meal.
4. 4. With other roasted vegetables: Roasted rutabaga is a team player. Serve it in a medley with other root vegetables such as turnips, beets, parsnips, or alongside other non-root vegetables like brussels sprouts.

Rutabagas are distinctive for having tough, thick skin. The skin is prone to bruising, so it often gets coated with a protective layer of inedible wax. Here is how to prepare rutabaga for consumption:

1. 1. Microwave for a few minutes. To make rutabagas easier to peel, microwave them first. Make a few small holes with a fork or the tip of a sharp knife, then heat the rutabaga in the microwave for two to three minutes. The flesh will soften somewhat, making cutting and peeling easier.
2. 2. Halve the rutabaga. One way to peel rutabaga is to cut it first. You can halve the root on a cutting board, put the halves on their flat side, then slice them into smaller pieces. Then, use a paring knife to remove the skin.
3. 3. Peel the whole rutabaga. Use a vegetable peeler to peel the entire root. Peeling the whole rutabaga will require time and effort, as its skin is quite thick. Once you’ve peeled and halved the rutabaga, cut it into slices with the flat end down on the cutting board to keep it stable. Then, turn the slices on their sides and dice them into one-inch cubes.

Rutabaga may seem intimidating if it’s your first time preparing it. However, it’s worth learning how to cook the root vegetable since it is versatile. Here’s what you need to know:

1. 1. Peeling techniques: Exercise caution when peeling and cutting because rutabaga has tough skin. Some farmers and distributors coat the vegetable in wax to extend its shelf life, making it even trickier to peel. Microwaving the rutabaga briefly before peeling will help loosen its skin. Set a slightly damp dish towel under your cutting board to create a nonslip surface for cutting the rutabaga in half. Opt for a Y-shaped peeler for the best control.
2. 2. Proper storage: Cooked rutabaga will keep in an airtight container in the refrigerator for up to five days. Crisp up leftovers in a pan and top with a fried egg for a hearty breakfast. Alternatively, incorporate the roasted rutabaga into stews or use it to make mashed rutabaga.
3. 3. Flavor profiles: Rutabaga is relatively neutral in flavor, so it can take on either savory or sweet flavor profiles quite well. Add maple syrup or agave if opting for a sweet profile. For a savory preparation, Parmesan cheese and garlic powder are great additions.

Roasted rutabaga is a vegetable side dish consisting of diced rutabaga cooked in a high-temperature oven until tender and golden brown. Rutabagas (Brassica napus) are oblong root vegetables and the likely result of a cross between turnips and cabbages. Also known as swedes, they have a slightly bitter taste when raw and are usually yellow or purple in appearance.

When cooked, these vegetables have a complex flavor with slightly sweet and savory notes and a touch of peppery heat. Roasting on a sheet pan is one of the easiest ways to prepare rutabaga, and it’s a nutrient-dense alternative to your favorite roasted potatoes recipe.

Roasted rutabaga is a superb side dish to help support and complement chicken, beef, or pork, especially when the components get seasoned with the same herbs and spices. Here are a few more ways to enjoy roasted rutabaga:

1. 1. Add to soup or dip: After roasting the rutabaga, transfer it to a high-speed blender and purée it into a soup or dip. Add fresh herbs and spices to take the dish to the next level. Top the dish with a drizzle of oil and a crispy garnish.
2. 2. With a crispy garnish: While roasted rutabaga gets quite crisp, it is still soft and creamy inside. A crispy garnish, such as fried shallot or toasted hazelnuts, will help add textural differentiation.
3. 3. With dried fruit: Elevate the inherently savory nature of the rutabaga with the addition of chewy, dense dried fruit, such as cherries or apricots. The sweet-savory interplay will make for a fascinating bite that stays compelling throughout the meal.
4. 4. With other roasted vegetables: Roasted rutabaga is a team player. Serve it in a medley with other root vegetables such as turnips, beets, parsnips, or alongside other non-root vegetables like brussels sprouts.

Rutabagas are distinctive for having tough, thick skin. The skin is prone to bruising, so it often gets coated with a protective layer of inedible wax. Here is how to prepare rutabaga for consumption:

1. 1. Microwave for a few minutes. To make rutabagas easier to peel, microwave them first. Make a few small holes with a fork or the tip of a sharp knife, then heat the rutabaga in the microwave for two to three minutes. The flesh will soften somewhat, making cutting and peeling easier.
2. 2. Halve the rutabaga. One way to peel rutabaga is to cut it first. You can halve the root on a cutting board, put the halves on their flat side, then slice them into smaller pieces. Then, use a paring knife to remove the skin.
3. 3. Peel the whole rutabaga. Use a vegetable peeler to peel the entire root. Peeling the whole rutabaga will require time and effort, as its skin is quite thick. Once you’ve peeled and halved the rutabaga, cut it into slices with the flat end down on the cutting board to keep it stable. Then, turn the slices on their sides and dice them into one-inch cubes.

Rutabaga may seem intimidating if it’s your first time preparing it. However, it’s worth learning how to cook the root vegetable since it is versatile. Here’s what you need to know:

1. 1. Peeling techniques: Exercise caution when peeling and cutting because rutabaga has tough skin. Some farmers and distributors coat the vegetable in wax to extend its shelf life, making it even trickier to peel. Microwaving the rutabaga briefly before peeling will help loosen its skin. Set a slightly damp dish towel under your cutting board to create a nonslip surface for cutting the rutabaga in half. Opt for a Y-shaped peeler for the best control.
2. 2. Proper storage: Cooked rutabaga will keep in an airtight container in the refrigerator for up to five days. Crisp up leftovers in a pan and top with a fried egg for a hearty breakfast. Alternatively, incorporate the roasted rutabaga into stews or use it to make mashed rutabaga.
3. 3. Flavor profiles: Rutabaga is relatively neutral in flavor, so it can take on either savory or sweet flavor profiles quite well. Add maple syrup or agave if opting for a sweet profile. For a savory preparation, Parmesan cheese and garlic powder are great additions.