Turn this often overlooked and underrated vegetable – humble swede – into a delicious side dish that can easily compete with potatoes! Yes, that’s right! Roast Swede (also known as Roasted Rutabaga in North America) is equally delicious, with a crispy exterior and soft and fluffy interior! The beauty of this versatile vegetable is that you can add lots of different flavours to make it new and exciting every time you cook with it!
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Have you been stuck in a rut, roasting the same vegetables again and again? I know the feeling… I mean, roast potatoes are popular for a reason, but if you’re looking to make things a little more exciting in the kitchen, why not try roasting Tenderstem Broccoli or Mustard & Honey Brussels Sprouts or Honey Roasted Root Vegetables (recipe coming in December) next? Or, if you want to try and incorporate more Swede into your diet, try our Carrot and Swede Mash (recipe coming in December)! You can also find a huge selection of the Best Potato Dishes For Christmas on our blog!
What A Great Side Dish
- Simple recipe that beginners can make.
- Swede makes one of the best budget-friendly side dishes
- A perfect accompaniment to both vegetarian dinners and meaty Sunday roasts!
- A great recipe to replace traditional roasties or Parmentier potatoes.
- It makes a great addition to your Christmas or Thanksgiving dinner plate.
Ingredients & Substitutes
We used simple ingredients in this recipe: just some salt and pepper and a touch of garlic added to this Roasted Swede recipe, but see the section below if you want some balder flavours in food!
- swede: also known as Swedish Turnip. One large swede will make enough for 4-5 tasty side portions.
- vegetable oil: you may also use sunflower or rapeseed oil. If you are using olive oil, we recommend staying away from extra virgin (it tends to turn a little bitter when exposed to high temperatures in the oven).
- garlic powder: or garlic granules. You may also choose to crush a couple of garlic cloves with the back of the spoon and add them to the roasting tray.
- sea salt.
- black pepper.
You can find quantities, nutritional information and full instructions in the recipe card at the bottom of the post.
OK, so you want your roast rutabaga recipe to be the star of the show? No problem, this relatively bland vegetable can take on a lot of strong flavours!
- Mix the oil with 1 tablespoon of maple syrup, then drizzle with another tablespoon after roasting.
- Make a spice blend with ½ teaspoon smoked paprika, ½ teaspoon cumin and ¼ teaspoon ground coriander and add it alongside salt and pepper.
- Use 1 tablespoon of ras el hanout for a North African flavour.
- Simply use flavoured oil: like garlic or chilli-infused oil!
- Scatter grated parmesan on top of the swede 5 minutes before it’s done cooking.
If you want, you can cut the swede into long batons and make swede chips (rutabaga fries) instead.
How To Roast Swede?
Step 1: Preparing Swede
Preheat the oven to 200°C Fan. Line a large roasting tin (or large baking tray) with parchment paper or aluminium foil. Alternatively, use a non-stick roasting dish.
Cut the tough woody bottom of the swede where the root vegetable meats the stalks of the leaves. Peel the swede using a potato peeler or a sharp knife.
Cut the swede into 1.5cm cubes, keeping them roughly the same size. Place the cubes into a large bowl and drizzle the oil all over. Season with salt, pepper and garlic, and mix well to coat.
Step 2: Roasting Swede
Spread the swede cubes onto a prepared baking sheet in a single layer. Place the tray in a preheated oven for 35-40 minutes, mixing the swede once halfway through. We find that shaking the tray vigorously works better than stirring them with a spoon.
Once cooked, spoon the roast swede into a serving bowl and take it to the table for everyone to enjoy alongside their main course!
Tips For Roasting Swede
It’s an easy beginner-friendly recipe, but if it’s your first time roasting swede, make sure to read through these tips:
- Cut your swede into even-sized pieces to ensure they all cook at the same rate.
- Don’t add too much oil. You only need enough oil to very lightly coat the cubes of swede, so that the seasoning can stick to them. Too much oil will make a very greasy side dish.
- Spread the swede out in a single layer making sure to leave some space in between. You want the swede to roast, not stew in its own steam. If you are doubling the recipe, it’s a good idea to use two trays!
- Cook swede on relatively high heat. Such cooking method ensures a crispy exterior – nobody likes mushy root vegetables, right?
- Scatter some fresh herbs on top before serving for visual aesthetics!
Storage & Leftovers
Allow the roast swede to cool down to room temperature, then store it in an airtight container in the fridge for up to 3 days. Unfortunately, we find that swede doesn’t freeze well.
Reheat the swede in the preheated oven for 5-10 minutes, or use leftovers to make swede soup, add to stews or in frittatas!
What To Serve Roast Swede With?
Roasted Swede makes a perfect accompaniment to Sunday roast meats, like Christmas Roast Chicken, Roast Beef or even French-Style Pork Tenderloin (recipe coming in December) or Grapefruit Glazed Gammon! It can also be served with healthy veggie dinners like Vegetarian Roast or even Veggie Wellington.
Other Side Dishes For Your Sunday Roast Dinner
Adding a bunch of vegetable side dishes to your Sunday Roast plate not only makes it more delicious but will certainly contribute to healthy eating habits. That’s why we always have at least 3 different veggies with our roasts. Our favourite recipes that will pair well with roast swede include:
- Balsamic Glazed Brussels Sprouts
- Pan Glazed Carrots with Orange
- Sauteed Spring Greens with Thyme and Lemon
Easy Roasted Swede (Roast Rutabaga)
- 500 g swede peeled and cut into 1.5cm cubes
- 2 tablespoon vegetable oil approx 30 ml
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the oven to 200 C Fan. Line a large roasting tin (or large baking tray) with parchment paper or aluminium foil. Alternatively, use a non-stick roasting dish.
- Cut the tough woody bottom of the swede where the root vegetable meats the stalks of the leaves. Peel the swede using a potato peeler or a sharp knife.
- Cut the swede into 1.5cm cubes, keeping them roughly the same size. Place the cubes into a large bowl and drizzle the oil all over. Season with salt, pepper and garlic, and mix well to coat.
- Spread the swede cubes onto a prepared baking sheet in a single layer. Place the tray in a preheated oven for 35-40 minutes, mixing the swede once halfway through.