|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 5g||18%|
|Total Sugars 10g|
|Vitamin C 49mg||244%|
|*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.|
Many people grew up eating puréed rutabaga and it may have turned some people away from the root vegetable. If you have yet to discover the joy of roasting rutabaga, you're in for a real treat. Rutabaga has a sweet, buttery flavor that can be a bit like peppered cabbage. The taste depends on the variety. Roasting rutabaga concentrates and highlights this natural sweetness and it really is one of the best ways to enjoy it on its own.
Give yourself about 40 minutes to roast the rutabaga after it's prepped. In this recipe, rutabaga is seasoned with a dried Italian herb mixture to highlight the vegetable's natural sweetness. A teaspoon of sugar is also included to encourage browning and give the veggies a deep brown roasted look and a savory flavor. It is a fantastic side dish for almost any meal. If you end up with leftovers, it can be stored in the refrigerator for a few days or it freezes well.
Gather the ingredients.
Preheat the oven to 400 F.
Peel the rutabaga and cut into 1/2 inch cubes.
Place the rutabaga cubes in a large mixing bowl and drizzle with olive oil.
Cover the bowl with a plate and shake to coat the rutabaga with oil. If needed, drizzle a bit more oil to get a good coating on all of the pieces.
Sprinkle the rutabaga with the Italian herb mix, salt, and sugar and shake again to evenly distribute.
Transfer the rutabaga to a parchment-lined or nonstick baking sheet.
Roast in the center of the oven until the edges brown and the rutabaga is tender (about 30 to 40 minutes). Stir it about halfway through to minimize sticking.
How to Prevent Rutabaga From Sticking
Roasting rutabaga is very easy, but you may experience a common issue. While roasting, many vegetables like to stick to the baking pan. That is why nonstick surfaces and stirring halfway through are emphasized in this recipe.
To combat the issue, try one of these:
Parchment Paper: Once you discover the beauty of this simple kitchen tool, it will become as vital to your cooking as foil and plastic wrap. If you don't have parchment, line the pan with foil. It doesn't work quite as well, but it helps in a pinch. Parchment paper often comes in rolls or individually sized sheets that fit most larger baking pans.
Nonstick Bakeware: Not all nonstick surfaces are created equal. Even if you do have nonstick pans, parchment paper may still be necessary, especially with a watery vegetable like the rutabaga.
Silicone Baking Mats: If you don't like the idea of throwing away parchment paper after every use, turn to a baking mat. It is a very small investment that can be reused for years and will turn any pan into a nonstick wonder.