If you’re wondering how to cook rutabaga and the best way to eat it, this roasted rutabaga recipe is for you! Rutabaga is baked in the oven to golden perfection then coated in a simple brown butter infused with maple syrup and fresh thyme. It’s a drool-worthy vegetarian side dish for fall and winter meals!
Rutabaga is a lesser known root vegetable, but that doesn’t mean it’s not delicious! It has a turnip-like taste that’s milder and has a hint of sweetness, especially when roasted. In fact, roasting is an easy way to take the bitterness out of rutabaga.
Roasted rutabaga also has a beautiful golden color and texture similar to potatoes. My version takes it a step further and includes a three-ingredient brown butter to complement the earthy, subtly bitter undertones of the vegetable. This really takes the whole dish to the next level!
So go on and give this wholesome root a try! You won’t regret it, and this recipe may just become a go-to winter side dish in your rotation.
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Ingredients and Substitutions
- Rutabaga: You can usually find this vegetable at most grocery stores in the fall and winter. It looks similar to turnips but with a darker colored purple and brown skin. Some stores preserve rutabaga in wax. Be sure to remove this entirely with a knife or peeler before cooking.
- Butter: I like to use salted varieties but unsalted also works. Consider using vegan butter if you want to make vegan roasted rutabaga.
- Maple syrup: Swap in honey if that’s what you like.
- Thyme: Sage or rosemary make great substitutes.
Instructions
The full recipe card is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Peel and trim the rutabaga. Slice into 1-inch strips and then cubes. See my tutorial on How to Cut Rutabaga for more information on how to cut a rutabaga for roasting.
Toss in olive oil, salt, and pepper. Spread out on a baking sheet and roast at 400 degrees F until golden and lightly browned, about 30 to 40 minutes.
Warm the butter and thyme sprigs in a skillet until it browns around the edges. Remove from heat and stir in maple syrup.
Arrange the rutabaga on a tray and drizzle with brown butter.
Storage and Reheating
Store roasted rutabaga leftovers in an airtight container for 2 to 3 days. Spread out on a baking sheet and reheat at 350 degrees F for 15 minutes or so until warmed through. This will help retain the texture. You can also microwave it in intervals at medium powder until heated to your liking.
Serving
Serve roasted rutabaga in lieu of roasted potatoes or other root vegetables. It tastes delicious on the side of roasts, pork tenderloin, holiday hams, and other meat entrees.
More Rutabaga and Root Vegetable Recipes
Check out some other ways to prepare rutabaga and similar vegetables while you’re here:
📖 Recipe
Roasted Rutabaga with Maple Brown Butter
Ingredients
- 1.5 pounds rutabaga - about 2 medium
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons salted butter
- 4 to 5 sprigs fresh thyme - plus more for garnish
- 1 teaspoon maple syrup
Instructions
- Preheat the oven to 400℉/204℃. Line a baking sheet with parchment paper or a silicone mat. If you prefer slightly crispier and browner roasted vegetables, don't use a liner on the baking sheet. (I usually don't use one.)
- Prepare the rutabaga. Trim off the root and stem ends. Peel the skin using a swivel peeler or paring knife. Then, cut the rutabaga into 1-inch planks. Stack a couple planks on top of each other and slice into 1-inch sticks. Cut the sticks into ½-inch cubes. Repeat until all of the rutabaga is prepped.
- Transfer the rutabaga to the baking sheet. Toss with olive oil, salt, and pepper. Spread out in a single layer. Bake for 30 to 40 minutes on the center rack of the oven, stirring halfway through, until tender and golden brown.
- About 10 minutes before the rutabaga is finished roasting, prep the brown butter. Put the butter and thyme sprigs in a skillet over medium heat. Cook for about 5 minutes until the butter is fully melted and has browned around the edges. Remove from heat. Take the thyme sprigs out of the butter and discard. Stir in the maple syrup.
- Serve the roasted rutabaga drizzled with the brown butter and garnished with more fresh thyme if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Storage: Keep leftovers in an airtight container in the fridge for 2 to 3 days.
- Reheating: For best results that will retain the texture, reheat on a baking sheet in the oven at 350 degrees F for about 15 minutes until warmed through. You can also reheat in the microwave at medium power in intervals, stirring between them.
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