Easy Roasted Rutabaga

Roasted Rutabaga Recipe

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 55 mins
Total: 65 mins
Servings: 4 servings
Nutrition Facts (per serving)
175 Calories
11g Fat
20g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 175
% Daily Value*
Total Fat 11g 13%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 106mg 5%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 19%
Total Sugars 10g
Protein 3g
Vitamin C 57mg 284%
Calcium 101mg 8%
Iron 1mg 6%
Potassium 700mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasting brings out the naturally sweet flavor of the rutabaga, and it is a super-easy way to cook the large root vegetable. The roasted rutabaga recipe is straightforward and a real treat for any rutabaga lover. Plus, it's ready in about an hour, which makes it an excellent last-minute side dish for any dinner.

At the market, look for rutabagas that are firm and feel heavier than they look. Unlike turnips, which can be spicy and woody when large, rutabagas are sweet and tender at any size; those with a diameter of less than four inches are even sweeter. They're all rather large, so you will only need one or two rutabagas to serve four people. Double or triple the recipe if needed.

Preparing the rutabagas for roasting can be a bit tricky if it's your first time. Be sure to use sharp tools for this bulky, hard vegetable. A good vegetable peeler will easily peel the tough, waxy skin of the rutabaga, and a large, sharp knife should be able to cut it into chunks or smaller pieces. 

Serve the roasted rutabaga alongside a main dish of beef, pork, or poultry. Since they're in season from fall through late winter, it makes a tasty side for holiday dinner menus. Rutabaga is also nice with lamb and a good complement to mashed potatoes or sweet potatoes. Leftovers can be frozen, and the roasted rutabaga is a great addition to cold-weather soups and stews.


  • 1 or 2 rutabagas (about 1 1/2 to 2 pounds total)

  • 3 tablespoons olive oil

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/4 to 1/2 teaspoon freshly ground nutmeg, optional

  • 1 tablespoon chopped fresh parsley, optional

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F.

  2. Line a large, rimmed baking sheet with foil.

  3. Peel the rutabaga(s) and cut them into 1-inch pieces.

  4. In a large bowl or food storage bag, toss the diced rutabaga with the olive oil, salt, pepper, and nutmeg, if using.

  5. Arrange the rutabaga in a single layer on the prepared baking sheet. 

  6. Bake for about 40 to 50 minutes, until tender and lightly browned. 

  7. Toss with fresh chopped parsley, if desired.


  • Freeze roasted cooled rutabagas and other root vegetables in a single layer on a baking sheet until solid. Pack frozen root vegetables into small individual portion containers or freezer bags. Reheat them or use them in soups or stews.