Best 7 Roasted Rutabaga Recipes

ROASTED RUTABAGA

Steps:

• Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

ROASTED RUTABAGA AND POTATOES WITH CARROTS

Steps:

• Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
• Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan.
• Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.

CITRUS-ROASTED SWEET POTATO AND RUTABAGA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine sweet potatoes, rutabagas, onion, and oil in a large bowl or resealable bag; toss to coat. Transfer to a 9x13-inch baking dish; sprinkle with rosemary, salt, and pepper.
• Bake in the preheated oven until vegetables are tender, about 20 minutes, stirring once halfway through cooking time. Add lemon, lime, and orange juices to baking dish; stir to combine. Bake 5 minutes more. Serve hot or warm.

ROASTED RUTABAGA

Steps:

• Place a rack in the center of the oven and preheat to 400 degrees F (200 degrees C).
• Place rutabaga in a large resealable plastic bag and drizzle olive oil over it. Seal the bag tightly and shake until rutabaga is nicely covered with oil. Open the bag and add salt, sugar, basil, and oregano. Seal the bag again and shake gently until spices are evenly distributed. Transfer rutabaga to a nonstick baking sheet.
• Roast in the preheated oven until tender and golden, stirring halfway through, about 40 minutes.

ROASTED RUTABAGA AND SQUASH SOUP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine rutabaga, butternut squash, sweet potato, garlic cloves, herbes de Provence, salt, and pepper in a large baking dish. Drizzle with olive oil and toss to coat.
• Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
• Add milk and butter to the soup pot and heat over medium heat until milk is heated, 5 to 10 minutes. Puree soup with an immersion blender until smooth and uniform in consistency. Heat, without boiling, before serving.

FARRO SALAD WITH ROASTED RUTABAGA, RICOTTA SALATA AND HAZELNUTS

Steps:

• Preheat oven to 400 degrees. Toss rutabaga with 2 tablespoons oil, the maple syrup, 1/2 teaspoon salt and black pepper to taste. Spread out on a baking sheet and roast, stirring once or twice, until rutabaga is very tender and browned, 30 to 40 minutes.
• Meanwhile, bring a large pot of salted water to a boil and add farro. Cook until tender, checking often. This can take from 20 minutes to an hour, depending upon type of farro used. Add more water if necessary.
• In a large bowl, whisk together the shallot, vinegar, garlic and 1/4 teaspoon salt. Whisk in 3 tablespoons olive oil and some pepper.
• Drain farro well and add to bowl along with rutabaga, tossing everything well. Let cool slightly (it can still be warm but not hot), then mix in the cheese and hazelnuts. Taste and add more salt, pepper and olive oil if necessary.
• In another bowl, drizzle watercress or arugula with a little oil and vinegar and toss well. Serve farro on a bed of watercress.

CHILI ROASTED RUTABAGA

Steps:

• Heat oven to 400. Mix first 7 ingredients in a medium bowl.
• Peel rutabagas and cut them into chunks that are 2 inches long and ½-1 inch wide.
• Toss with the spice mix.
• Transfer to a large baking sheet, spreading pieces out evenly.
• Bake until tender and somewhat browned, stirring occasionally, about 25 minutes.