Easy Roasted Rutabaga

Roasted Rutabaga Recipe

Diana Rattray

  • Total: 65 mins
  • Prep: 10 mins
  • Cook: 55 mins
  • Yield: 4 Portions (4 Servings)

Roasting brings out the naturally sweet flavor of the rutabaga, and it is a super easy way to cook the vegetable. 

This is a simple recipe and a real treat for any rutabaga lover. A sharp vegetable peeler will easily peel the tough, waxy skin of the rutabaga, and use a large, sharp knife to cut the hard vegetable into chunks or smaller pieces. 


  • 1 or 2 rutabagas (about 1 1/2 to 2 pounds total weight)
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/4 to 1/2 teaspoon freshly ground nutmeg (optional)
  • 1 tablespoon fresh chopped parsley (optional)

Steps to Make It

  1. Heat 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.