Here's an easy recipe to dress up that humble rutabaga. Herb roasted rutabagas are a savory side dish that will beat that potato craving! They're a super low-carb and low-FODMAP potato alternative.
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I've been known to sneak some potatoes into my keto diet every now and then. I practice a targeted keto diet, so I work these in after a hard workout. Really, tater tots are my favorite comfort food - now my secret's out! But recently, I've come across the absolute BEST tater alternative, which in my opinion, is the humble rutabaga.
Rutabagas are incredibly savory with an earthy undertone. They make a delicious low carb potato substitute. You can use them as a mashed potato substitute by making an amazing Colcannon or Skordalia. This is the perfect dish to satisfy your craving for the creamy-butteriness of mashed potatoes with a fraction of the carbs.
What is a rutabaga?
I know, some of you won’t be very familiar with rutabagas – I know I wasn't, until fairly recently. Let me assure you – they are amazing and my fave new veggie.
The rutabaga is a little homely, but don't let that be a deterrent. They are full of flavor, are slightly peppery and don’t have that smidge of bitterness that you get from turnips (in fact, they're actually sweeter and are very low in carbs, similar to turnips). They are commonly confused with their turnip cousins because they look quite similar. Turnips are white and purple and rutabagas are mostly yellowish and purple-brownish and are generally a bit bigger... Some rutabagas can be upwards of 3 pounds! The big ones make excellent fries… What I recently learned, is that both turnips and rutabagas are both members of the cabbage family. Who knew?
What do you do with rutabaga?
Seriously, anything that you would do with a potato. They can be mashed with butter and cheese, made into fries and make a mean colcannon. Check out my Keto Rutabaga Colcannon after you've made this recipe. But for today, I'm talking about the joys of roasting these puppies.
Ingredients
- Rutabaga
- Dijon mustard
- Dried oregano
- Dried Basil
- Dried thyme - or savory
- Black pepper
- Kosher salt - or your preferred salt
- Smoked paprika - or pimenton
- Olive oil
Instructions
For this recipe I used one big (about 3 pound) rutabaga.
Preheat your oven to 375F degrees.
Simply peel your rutabaga and cut into roughly 1 inch chunks. I make some into perfectly square cubes and others I cut into odd shapes. Guess I just like variety.
Mix the rest of the ingredients in a large bowl and whisk together. Add the rutabaga and toss until each piece is evenly coated.
Spread out on a parchment-lined baking sheet, making sure there's plenty of room between each piece so the air can freely circulate.
Cover with foil and bake for 15 minutes. Flip or stir the pieces, cover and bake another 15 minutes. Then remove the foil and bake for an additional 15 minutes, or until fork tender.
Sprinkle with a bit of salt and drizzle of olive oil and let them cool. I know you want to eat a piece right now, but you don't want to burn your mouth, so... deep breaths. It's only a few minutes...
Variations and serving suggestions
- Switch up the herbs - sprinkle with this All Purpose Seasoning Blend for a different flavor profile
- Dress it up - with a drizzle of Cilantro Lime Dressing for a zesty kick
- Top with chimichurri - a few spoonfuls of Mexican Chimichurri or Red Chimichurri and you may just have a new favorite
- Holiday dinner side - serve along with your favorite holiday Turkey Breast smoked on a Traeger
Other savory low-FODMAP sides you might like
📖 Recipe
Herb Roasted Rutabagas
Ingredients
- 3 pounds rutabaga
- 2 tablespoons dijon mustard
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon thyme (or savory)
- 1 teaspoon black pepper
- 1 teaspoon kosher salt (use your preferred salt)
- ½ teaspoon smoked paprika (or pimenton)
- 2 tablespoons olive oil
Instructions
- Pre-heat oven to 375 °F.
- Line a baking sheet with parchment.
- Peel and cut the rutabaga into about 1 inch squares.
- In a large bowl whisk the remaining ingredients until thoroughly combined.
- Add the rutabaga pieces to the bowl and toss to coat.
- Pour onto a baking sheet, making sure there is space between each piece, for good air flow.
- Cover with foil and bake for 15 minutes.
- Uncover, stir or flip the pieces, re-cover, then bake for another 15 minutes.
- Remove the foil, and roast uncovered for an additional 15 minutes or until fork tender.
- Once removed from the oven, add a light sprinkling of salt and drizzle of olive oil, if desired.
Notes
Variations and serving suggestions
- Switch up the herbs - sprinkle with an All Purpose Seasoning Blend for a different flavor profile
- Dress it up - with a drizzle of Cilantro Lime Dressing for a zesty kick
- Top with chimichurri - a few spoonfuls of Mexican Chimichurri or Red Chimichurri and you may just have a new favorite
- Holiday dinner side - serve along with your favorite holiday Turkey Breast smoked on a Traeger pellet grill
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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