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Roasted Rutabaga Recipe (Simple & Easy!)

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This roasted rutabaga recipe makes a hearty and healthy side dish to just about any meal. If you’re looking to swap out potatoes for a healthier option that’s lower in carbohydrates and calories, root vegetables like rutabaga are a great choice. Use it in soups, stews, or all on its own.

What Is A Rutabaga?

A rutabaga, also known as a Swedish turnip or swede, is a nutritious root vegetable that is a cross between a turnip and a wild cabbage. It’s a great source of fiber and vitamin C.

What Do Rutabagas Taste Like?

When cooked, rutabagas have a mild, sweet flavor and a texture very similar to potatoes. Because they are much lower in carbs than potatoes, they make a great low carb potato substitute. You can cook them using this roasted rutabaga recipe, or try making keto French fries with them!

Why You’ll Love This Roasted Rutabaga Recipe

  • Tender, starchy texture similar to potatoes
  • Just 10 minutes to prep
  • Only 3 ingredients
  • Naturally low carb, gluten-free, and keto friendly
  • Healthy vegetable side dish
Cooked rutabagas on a platter

Ingredients For Roasted Rutabagas

This section explains how to choose the best ingredients for oven roasted rutabaga, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Rutabagas – Look for fresh rutabagas that feel heavy and smooth. Smaller rutabagas will be sweeter than larger ones. I prefer to peel the skin (instructions below), but if you want to leave it on, you’ll need to dip the rutabagas briefly in boiling water to remove the wax coating.
  • Olive Oil – A must for roasting! You can also sub avocado oil.
  • SpicesGarlic powder, sea salt & black pepper.

See below for more seasoning ideas!

Ingredients for roasting rutabagas

How To Roast Rutabaga

This section shows how to roast rutabaga with step-by-step photos and details about the technique. For full instructions, see the recipe card below.


Peeling the tough, waxy skin of rutabagas and chopping them can seem intimidating, but it’s easy with the right technique:

  • Cut off the ends.
  • Cut the rutabaga in half.
  • Slice into 3/4-inch-thick slices, which will be in the shape of semi-circles.
  • Peel the skin off each slice using a paring knife (this works better than a peeler in this case).
  • Cut each slice into strips.
  • Lay the strips in the opposite direction and cut again to form cubes.


In a large bowl, toss cubed rutabaga with olive oil, garlic powder, salt and pepper. Feel free to add other seasonings here — see below for ideas.

Diced rutabagas on cutting board

Seasoned rutabagas in a bowl

Roast Rutabagas.

Arrange them on a baking sheet lined with parchment paper, making sure they are spread out in a single layer and each rutabaga cube is touching the pan. Bake until fork tender and golden.

Cubed swedes on a sheet pan

Roasted rutabagas on a sheet pan with spoon

Seasoning Variations

Roasted rutabagas benefit from the same seasonings that potatoes do! I kept the recipe basic with just garlic powder, salt, and pepper, but here are some other additions to try:

  • Fresh or dried herbs – Such as rosemary, thyme, parsley, or basil. For 1 pound of rutabaga, use 1-2 tablespoons fresh herbs, or 1-2 teaspoons dried.
  • Steak Seasoning – Use 1-2 teaspoons for roasting rutabagas, and also reduce the salt in the recipe by half. This seasoning is also obviously great for steak.
  • Italian seasoning – Use 1-2 teaspoons.
  • Paprika – Add 1/2 teaspoon.
  • Cayenne Pepper – Great for adding some heat. The amount depends on your preference, but 1/4 teaspoon is a good starting point.

You can also toss the rutabagas with other hearty vegetables, such as carrots, parsnips, onions, potatoes, sweet potatoes, or even apples and pears. (However, note that most of these will not be low carb.)

Storage Instructions

  • Store: Keep leftover roasted rutabaga in an airtight container in the refrigerator for 3-4 days. You can also peel and cut the rutabaga ahead of time, and keep in the fridge for 1-2 days. Swedes that haven’t been cut can last 1-4 months in a cool cellar, pantry, or preferably, in the fridge.
  • Reheat: Reheat in a 350 degree F oven for best results, or microwave if you are in a pinch.
  • Freeze: Cooked rutabagas can be frozen for 2-3 months. Store them in a zip lock bag or airtight container in the freezer.
Roasted rutabaga cubes on a plate with fresh thyme

What To Serve With Oven Roasted Rutabaga

All this baked rutabaga needs is a main dish. Try one of these healthy dinners:

More Easy Roasted Vegetable Recipes

Roasting vegetables is always easy and tasty, and if you love those two things as much as I do, be sure to try these next…


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The recipe card is below! Readers that made this also viewed these recipes:

Roasted rutabagas close up on a plate


Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. In a large mixing bowl, toss the rutabaga cubes with the olive oil, garlic powder, salt, and pepper.

  2. Spread evenly on the baking sheet making sure each piece touches the pan.

  3. Roast in the oven for about 25 minutes, until the rutabaga pieces are golden brown and tender.

Recipe Notes

Serving size: 3/4 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 106

Fat 7.2g

Protein 1.4g

Total Carbs 10.5g

Net Carbs 7.8g

Fiber 2.7g

Sugar 5.1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

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