Greek Style Oven Roasted Rutabaga
So that’s it, guys, party’s over! As planned, I started my second round of Whole30® this past Sunday, so I’m done indulging in dairy, now… or Opera Cake, for that matter!
Seriously, though, for some reason, I really craved dairy something fierce after I was done with my recent double round of Whole30®, so I might have over-indulged over the last week. What’s really strange is that dairy isn’t even part of my regular diet anyway, so I fail to understand why I craved it so badly after “officially” abstaining for 60 days. I think I ate more cheese over the course of the last 10 days than I had in all of the preceding year.
But hey, I did fulfill the need for cheese and something pretty good came out of it, too. Just you wait ’til I share my recipe for Cauliflower au Gratin, Italian Style.
But I digress. It’s not cauliflower or cheese we’re having today, it’s rutabaga. Greek Style Oven Roasted Rutabaga!
I recently came across this recipe for Greek Style Roasted Potatoes and thought they looked soooooo good, I just had to have some, like BAD! But despite them being Paleo and even Whole30 approved now, white potatoes are something that I don’t really eat anymore. I guess to me, they just don’t do enough for my body in the nutrition department and are way too high in carbs to be worthy of making it to my plate.
No biggie, though. Unlike dairy, I hardly miss white potatoes (even though I used to eat TONS of them in my former life) There are so many other vegetables to choose from, and so many that make brilliant replacement for potatoes, too. In this case, rutabaga was the perfect candidate. In fact, I think that for this particular recipe, rutabaga is probably even superior to potatoes. It just has so much more flavor to it.
In fact, when I made this dish, my daughter and son-in-law were paying me a visit and they literally wolfed it down. They said it was AH-MA-ZING! (And seriously, am I not absolutely blessed that they should come and visit me at least once a week with the little one? The least I could do is put some good food on the table for them to enjoy while they’re here… )
Alright, what do you say we get busy cooking? These are crazy easy to do, you’ll see.
First, preheat your oven to 400°F.
Then, peel the rutabagas and cut them into chunks of roughly 2 inches; place those chunks in a large mixing bowl.
Note that for this particular recipe, I chose to use 2 smallish rutabagas as opposed to a single, larger one because I wanted most of my pieces to have a similar shape to that of potatoes: like little rounded triangles. Had I used a single large rutabaga, I would’ve ended up with a lot of perfectly square-shaped pieces. Now if you’re not so particular about the final shape of your roasted rutabagas, feel free to use a single large root if you’d like.
Add the rest of the ingredients to a separate bowl and mix vigorously with a whisk until well combined. Pour that sauce right over the rutabagas
Oh, and don’t worry if the mixture kinda wants to break a little bit; it’s not mayonnaise we’re making… Quite frankly, you won’t even see the difference in a couple of minutes.
Toss the rutabaga and and sauce with a spoon until all the pieces are evenly coated.
Now, spread the rutabaga in a single layer across a broiler pan, making sure that there is plenty of room between the pieces to allow air to circulate freely.
Cover the pan with aluminum foil and bake in the oven for 30 minutes.
After that time, remove the foil and lower the heat to 375°F, then continue baking, stirring 2 or 3 times during the process, until the rutabaga is fork tender and starts to caramelize around the edges, which should take about 25 minutes.
Once your rutabaga has reached the desired color and doneness, remove it from the oven and immediately hit it with a light sprinkle of salt.
Let it cool for a few minutes (hey, I know it looks good and you want to try it now, but you wouldn’t want to burn your tongue now, would you? These things are HOT, so leave it!) and then serve, garnished with a few fresh herbs and a dribble of extra-virgin olive oil, if desired.
I’m telling you, one taste of these babies and you’ll forget all about white potatoes.
If only for a little while…
Greek Style Oven Roasted Rutabaga
- 2 smallish rutabagas, about 750g | 1.75lb total
- 1/4 cup extra-virgin olive oil
- 2 tbsp Dijon mustard
- 2 tbsp lime juice
- 2 tbsp fresh thyme, finely chopped
- 1 tsp Himalayan salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp chili pepper flakes
- Preheat the oven to 400°F
- Peel the rutabagas and cut them into roughly 2" chunks; place them in a large mixing bowl.
- Add the rest of the ingredients to a separate bowl and mix vigorously with a whisk until well combined.
- Pour that sauce over the rutabagas and toss with a spoon until all the pieces are evenly coated.
- Spread the rutabaga in a single layer across a broiler pan, making sure there is plenty of room between the pieces of rutabaga to allow air to circulate freely.
- Cover with aluminum foil and bake in the oven for 30 minutes, then remove the foil, lower the heat to 375°F and continue baking, stirring 2 or 3 times during the process, until the rutabaga is fork tender and starts to caramelize around the edges, about 25 minutes.
- Once the rutabaga has reached the desired color and doneness, remove it from the oven and immediately hit it with a light sprinkle of salt. Let it cool for a few minutes and then serve, garnished with fresh herbs and a dribble of extra-virgin olive oil, if desired.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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49 Comments on “Greek Style Oven Roasted Rutabaga”
Love the video of Matilda! 🙂
I can’t wait to try this recipe. I am headed to the grocery in a bit so I’ll be looking for rutabagas.
Just a note about potatoes, did you know that while white potatoes actually cause inflammation (yellow potatoes less) but purple potatoes actually lower inflammation. http://nutritionfacts.org/video/anti-inflammatory-effects-of-purple-potatoes/
I love purple!
So I made it yesterday and well, its pretty delicious. I don’t usually make recipes to the letter but this one I did. Good job Sonia It’ll be a regular.
Awesome! So happy to hear, Beth. Thanks for taking the time to let me know, my friend. You totally rock! 😀
I think I could LOVE rutabagas if I had them like this! Love the mustard in there!
I can’t eat anything in the nightshade family, so would you suggest another spice to replace the chili pepper flakes and paprika? I so want to make this AND try a new vegetable (never eaten a rutabaga before)!!
I suppose you could just leave them out… the dish will still taste very good without them! Hope you like rutabaga!
Did you ever try this recipe Janet? Curious as I also annoy have nightshades
Did I say I LOVE THIS RECIPE? I do and I have made it again. It is even good cold right out of the fridge. Thanks Sonia 🙂
Hahaha! So very happy to hear, Beth. And the pleasure is all mine, really! 😀
Awesome! I was a bit put down by how I couldn’t find rutabaga in the UK, then I realized we have it: it’s just called swede. I had it ages ago, but boiled, and roasted was WAY better. I was lazy (okay, hungry after a workout) so I cut them smaller, roasted with just salt and freshly rendered beef tallow. I think I might just eat the whole swede now…
I just made this.It smells heavenly and I can’t wait to taste it. Thank you for sharing great, simple ideas that taste yummy!
Thank YOU Kirsten, I hope you find the dish to taste as good as it smells! 🙂
This sounds great! I am going to try this recipe for Christmas dinner but would it be okay to cut and marinate the rutabagas the day before? or will this ruin the taste?
What do you mean by marinate, Pink?
I love rutabaga; it has so much more attitude than potatoes or turnips! I’m glad Beth mentioned that it is good right out of the fridge. I can imagine this will be a staple in my house.
Well I used to originally had par boiled them and then Brown them in a pan with a little butter and season and I tried this recipe but to me it was burning the rutabaga before they were actually getting done and end up burning them a little bit they weren’t as soft as when I originally parboil before I browned them in butter. Sorry didn’t work for me turned out really bad
I’m really sorry to hear the recipe didn’t work for you, Diane. Perhaps you could try blanching your rutabaga first if you prefer yours to be much softer?
Just made this for dinner – it was my first time ever having rutabaga and I tell you it was a WINNER! Skipped the oil and used water (my system can’t tolerate oil) and it was a-ok. Thanks!
Awesome!!! I’m super happy to hear that the recipe was a success for you, Sarah! Thanks for the great feedback, I sincerely appreciate it! 🙂
looks tasty! but where did all the sugar come from?
The rutabaga, mainly…
What is the roasting pan you used in the picture? Is it cast iron or nonstick?
It’s just like the one that I linked to in the post…
This recipe didn’t work out for me. I followed the recipe exactly, even letting the rutabaga bake uncovered for 20 minutes longer than called for, and the <1" cubes were overdone on the outside but still crunchy/hard to chew on the inside. I might have had to bake them another hour for them to get soft at the temperature listed.
Grew rutabagas for the 1st time this year (free seeds came with my seed order).
This is the 1st time my family ever ate rutabagas. Wonderful recipe! Now I will have to grow them every year!
Does this recipe reheat well?
I was thinking of making it ahead of time. Then heating it to serve along with a roast next day. Let me know if it would work. Thanks
While it is much better fresh, it still reheats fairly well. I like to reheat mine in a pan, over medium heat.
Not only are potatoes high in carbs but also high in inflammatory lectins so another reason to switch to rutabagas! Here is some background on lectins.
I made these last night. Substituted white balsamic vinegar for the lime juice. When making again, & I will…. I will precook the rutabaga some before adding it to the marinade & baking. While I do like “crisp” tender veggies, these would need to be baked a lot longer for my preference. I ended up putting them in the microwave to soften them up more. I didn’t use my broiler pan, which hasn’t seen daylight in many years. Haha! Instead, I used one of my gas grill grates inside a foil lined cookie sheet. Worked very well. Thanks for the recipe!!!
That may explain why the rutabaga didn’t cook all the way through… the darker color of the broiler pan will help in distributing the heat better and contributes to getting the food cooked faster. But blanching the rutabaga first is a very good idea! Glad the recipe was to your liking 🙂
I make my rutabago by cutting it up and adding one white potato or a carrot. Put it in a kettle of water and add 2 slices of raw bacon. cook until tender. drain and add a pad of butter a little milk and mash. then I add just a little sugar. delisssss
I’ve never cooked with rutabagas until this evening. This was so good! We like really crunchy veggies so I cut 10 minutes off the time it was covered, about 5 uncovered and then turned the broiler on high. Perfect! (I also cut the rutabaga smaller, about 1 inch, I noticed the error afterwards). Everyone in the house loved it including my 5 year old (left the pepper off for him) and my husband, who is picky. I hope it okay, I shared your recipe on my IG account. If not, no worries 😉.
It’s more than okay, Christina, it’s very much appreciated! Thank you, and real happy to hear that you enjoyed the recipe so much! <3
The rutabaga didn’t completely cooking in the time indicated in the recipe. The flavors were wonderful.
SO good and tasty 😋
Thanks much, Gaynelle, real happy to hear! 🙂
I made these for family Christmas Eve alongside Swedish meatballs. Fabulous! They were a big hit, especially with the vegetarians! A great improvement over my usual boiled bland way of serving rutabaga! Thanks
You are very welcome, Bradley! Glad to hear you and your family liked ’em! 🙂
I loved this. I’ve never liked rutabaga and gave it another chance with this recipe as I received some from a local farm produce box. Definitely worth it as something in this dressing helps disguise the bitterness of rutabaga. I even used regular mustard instead of Dijon & it was great. Thanks!!
Thank you Pam! Real happy to hear! 🙂
Oh, I have tried to fix rutabaga in some manner that my husband would like for several years. Not aware that I had prepared your recipe I put his plate down and he groaned, “NOT another squash trial” (his other least favorite). “No, not squash. Just try it”, I insisted. He ate around it for awhile, then tried a taste, hesitantly. “Hey, what did you make here, if it’s not squash? This is scrumptious!” Oh, and he asked for more!
Cha-ching! Rutabaga rules when I use this recipe. Thanks!
Hahahaha this is priceless, Judith!!! Thanks so much for sharing, you totally made my day! 🙂
Love this recipe! My husband raved about it and admitted he’d never really enjoyed rutabaga before these!
Amazing combinations resulting in exquisite flavours!
Not a Whole 30 person, but I made this because we had a rutabaga and my beloved hates them mashed, and it was really good! Definitely would make it again.
There are video ads running on the left of the layout with the X to close them behind your social media buttons so they are unclickable. I gave up on trying to read the recipe.
made to serve with sirloin steak tips as a side, as I’m always looking for low carb options! phenomenal! thank you for this recipe. will be sure to keep on rotation! sadly my kids didnt like it but they dont even like regular potatoes (gasp)
Not bad, but I found the flavour a bit too strong and overpowering. It also needed at least 1/2 hour longer to cook until soft than it says here. Probably won’t make again.
I am speechless. This was sooooo good. ⭐️⭐️⭐️⭐️⭐️