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close up on the brown caramelised edges of the rutabaga

Roasted Rutabaga with Maple Syrup Recipe

Claire | Sprinkle and Sprouts
This roasted rutabaga recipe is a wonderful addition to your dinner table, the rutabaga is roasted in the oven and then finished with maple syrup to give it a wonderful crunch and sweetness. This is a side dish like no other! Sweet and fragrant with an earthy note, this dish will have guest begging for the recipe. And makes the perfect addition to your Sunday roast or holiday table.
4.37 from 49 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side
Cuisine Modern Australian
Servings 4
Calories 166 kcal

Ingredients
 
 

  • 1.5 lb rutabaga (Note 1)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup (Note 2)
  • 1 teaspoon dried thyme (Note 3)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh thyme optional garnish

Instructions
 

  • Pre-heat the oven to 390ºF/200ºC. Place a roasting tin the oven to heat up.
  • Peel the rutabaga and cut them into large chunks.
    1.5 lb rutabaga



  • Place the rutabaga in a bowl and add the olive oil, maple syrup, dried thyme, salt and pepper.
    2 tablespoons olive oil
    3 tablespoons maple syrup
    1 teaspoon dried thyme
    ½ teaspoon salt
    ¼ teaspoon black pepper



  • Spoon the rutabaga into the roasting tin, reserving any dressing that has pooled at the bottom of the bowl. (Note 4)
  • 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.
  • Serve with a sprinkling of fresh thyme (optional)
    1 tablespoon fresh thyme



Notes

  1.  Also known as a Swede, these are a yellow brown root vegetable. They need to be washed and peeled before you can eat them. The recipe calls for 1.5lb/700g which is usually one very large rutabaga, two medium, or three small.
  2. Use real maple syrup for this recipe. the flavoured syrups tend to burn and don't give the same sticky crispy finish. You can also use honey if you prefer.
  3. The recipe specifies dried thyme as most people will have that in their pantry cupboard, but you can definitely use fresh thyme if you have it. Use twice as much if you are using fresh.
  4. Spooning the rutabaga into the tin, stops too much of the dressing going into the tin and burning. This remaining dressing is then added half way through cooking so it can get sticky and golden without burning.
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Nutrition

Calories: 166kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 552mg | Fiber: 4g | Sugar: 16g | Vitamin C: 42.5mg | Calcium: 94mg | Iron: 1.1mg

Nutrition is per serving

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