Easy Roasted Swede (Roast Rutabaga)
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!
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Notes
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!
Nutrition
Calories: 154kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 612mgPotassium: 770mgFiber: 6gSugar: 11gVitamin A: 6IUVitamin C: 63mgCalcium: 109mgIron: 1mg
Tried this recipe?Let us know how it was!