Roasted Rutabaga with Maple Syrup and Thyme

This roasted rutabaga (swede) dish is a wonderful addition to your dinner table. Sweet and fragrant with an earthy note, this side dish will have guest begging for the recipe. Just be sure to cook this for long enough to get the good caramelly bits.

This roasted rutabaga was originally posted in 2016. But has been updated with new pictures, dual measurements and nutritional information.

What is Rutabaga?

Rutabaga is a yellow brown root vegetable that is part of the cabbage family.
It is a very underused vegetable, possibly because it looks pretty ugly in the shops, and people are worried about peeling and preparing it.
It is called swede in many parts of the world, but the term rutabaga is unique to the US.

 What is the difference between Turnip and Rutabaga?

Although they are similar, turnips have a slightly more bitter flavour. You could use turnip in this recipe, but the flavor will be quite different.

Is rutabaga low carb?

Rutabaga is a really healthy alternative to potatoes. When roasted they are crispy on the outside and fluffy inside like a roast potato but with significantly lower carbs.

This roasted rutabaga dish is pretty special. We all know I love roasted veg!!!! If I can roast it, then I will!!! And I haven’t found a vegetable that isn’t delicious when roasted. In fact many vegetables taste better roasted! Take my roasted broccoli dish. Honestly it is amazing. And my roasted Brussels sprouts with fish sauce vinaigrette have been know to convert non-sprout eaters!!!!!

If you love roasted veg as much as I do, then check out my roasted veg recipe collection, full of delicious ways to cook your 5 a day.
I served this roasted rutabaga up with a steak and side salad, but they would be fabulous as part of a roast, or along side a grilled chicken dish.

Please use really maple syrup here, flavoured syrups won’t give you the wonderful flavor or sticky crispy finish.

Enjoy x

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Roasted Rutabaga with Maple Syrup and Thyme

This roasted rutabaga (roasted swede) dish is a wonderful addition to your dinner table. Sweet and fragrant with an earthy note, this side dish will have guest begging for the recipe. Just be sure to cook this for long enough to get the good caramelly bits.

Course Side

Cuisine Modern Australian

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 4

Calories 166 kcal

Author Claire | Sprinkles and Sprouts

Ingredients

You can change the measurement from US to metric at the bottom of this list

• 1.5 lb swedes (about 3 small swedes)
• 2 tablespoons olive oil
• 3 tablespoons maple syrup (see notes)
• salt
• 1 tsp dried thyme
• black pepper
• 1 tbsp fresh thyme (for garnish - optional)

US Customary - Metric

Instructions

1. Pre-heat the oven to 200ºC/390ºF. Place a roasting tin the oven to heat up.
2. Peel the swedes and cut them into large chunks.
3. Place the swedes in a and dress with the olive oil, maple syrup and dried thyme.
4. Add in a good sprinkle of salt and pepper and toss to combine well.
5. Spoon the swede into the roasting tin, reserving any dressing that has pooled at the bottom of the bowl.
6. Roast in the oven, for 25 minutes, then drizzle over the reserved dressing and cook for a further 15-20 minutes until crisp and golden.
7. Serve with a sprinkling of fresh thyme (Or chives works well too!)

Recipe Notes

Use real maple syrup here, the flavored syrups burn quickly and don't have the depth of flavor you need.

Nutrition Facts

Roasted Rutabaga with Maple Syrup and Thyme

Amount Per Serving

Calories 166 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 1g 5%

Sodium 22mg 1%

Potassium 552mg 16%

Total Carbohydrates 24g 8%

Dietary Fiber 4g 16%

Sugars 16g

Protein 1g 2%

Vitamin C 51.5%

Calcium 9.4%

Iron 5.9%

* Percent Daily Values are based on a 2000 calorie diet.

 Roasted Rutabaga with Maple Syrup and Thyme Anecdote
(aka my recipe ramble for those who love the waffle)

I have a beautiful reader called Dorothy, she and I have become friends. We have so much in common, amongst them is a love of cocktails and seafood!!!!

Anyway, Dorothy is my American interpreter 😉 If I am unsure of anything then I check with her. The international language of food isn’t always clear cut. I am pretty lucky as when I moved to Australia I had to adopt the words capsicum, zucchini and eggplant (I am sure there are plenty more!!!!) so my food language has evolved. Add to that my obsession love of the cookery channel and the plethora of US cook shows, I am pretty well versed in arugula, cilantro etc. But I still like to check things with Dorothy.

Swede isn’t something I have seen in an American cook show, so I had to get Dorothy to confirm it for me. Turns out swedes are called swedes all over the world, except in America. There they are called rutabaga. Which is the coolest name ever and I want to start a movement to introduce the name rutabaga to Australia! 😉

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