Easy recipe for oven roasted rutabaga, cut into ‘steaks’ and exquisitely flavored. Tender flesh and delicious crusty outside!
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About This Rutabaga Recipe
This version of roasted rutabaga with brown sugar and curry spice has hints of sweetness that counter the vegetable’s natural earthy bitterness and transform it into a spiced nuttiness. The flavorful ‘steaks’ into which the rutabaga is cut boast a gorgeous golden color, their flesh is tender while the outside is encrusted in deliciousness – a real joy for the palate.
You can serve the rutabaga as an appetizer, a vegetarian entrée (along with a salad) or as a side to a variety of roasted meats or chicken. We drew inspiration from the fabulous Ottolenghi Flavor book and simplified the recipe after making it several times.
You Will Need
- Rutabaga. Also known as swede or Swedish turnip, rutabaga is in season from fall to early spring in the Northern hemisphere. It is an excellent winter root vegetable, very popular in Europe and less so in the US. You will need two or three rutabaga heads for this recipe, depending on how large they are, weight wise about 3.5 lbs.
- Brown sugar, salt and lime juice. Together they form the balancing act for the marinade in which the rutabaga is coated.
- Extra virgin olive oil, garlic, curry & onion powder. To form the flavorful backbone of the marinade.
- Make a marinade. Begin by squeezing the lime juice, then stir the brown sugar and salt in it until dissolved. Add minced garlic, curry and onion powders and the olive oil. Mix, then reserve 2 tablespoons of marinade.
- Prep. Peel the rutabaga using a vegetable peeler or a small sharp knife. Remove the ends and cut each head cross-wise into just over 1 inch thick rounds, or ‘steaks’. Line a baking sheet with parchment paper, dip each rutabaga ‘steak’ in marinade and place onto baking sheet.
- Roast. Place another parchment paper sheet on top of the marinade coated rutabaga pieces (#5) then tightly cover with aluminum foil. Roast for an hour until rutabaga is nice and tender.
- Finish. Remove the foil and top parchment paper sheet, brush rutabaga with a bit of the reserved marinade and place under the broiler just until bubbly (2-3 minutes). Mix the rest of the reserved marinade with half a cup of sour cream and serve as a dip.
TIP: To make rutabagas easier to cut into thick steaks hold the peeled vegetable using a clean kitchen towel to avoid any sliding around.
Serve Roasted Rutabaga
- Roasted rutabaga steaks are best enjoyed straight out of the oven, while their outsides are still crusty. Consider sprinkling them with red pepper flakes for a touch of heat – the sour cream dip will act as a delicious cooling agent.
- To serve as a shared appetizer or vegetarian entrée plate with a simple salad (above shown with parsley greens, shaved red onion, kalamata olives and feta) and the sour cream dip you prepared.
TIP: To reheat leftover rutabaga steaks use a non-stick pan, over medium heat and a bit of olive oil. Even though this method is not as convenient as microwaving the results are far superior and more appetizing.
Other Recipes You Might Enjoy
- 3 rutabaga heads (about 3.5 to 4 lbs total weight)
- 2 tbsp lime juice
- 2 tsp brown sugar
- 1 tsp coarse salt
- 4 garlic cloves, minced
- 3 tsp yellow curry powder
- 1 tsp onion powder
- 6 tbsp extra virgin olive oil
- 1/2 cup sour cream
- Preheat oven to 400 F. Line a baking sheet with parchment paper and have more parchment paper and aluminum foil handy.
- Mix a marinade - in a bowl first whisk the brown sugar and salt in lime juice until completely dissolved. Add the minced garlic, curry powder, onion powder and olive oil and mix together. Reserve 1.5 to 2 tbsp of the marinade for later.
- Peel the rutabaga heads and cut crosswise into 'steaks', about 1 inch thick each. Coat each steak in marinade and arrange onto the prepared baking sheet. Cover with another parchment paper sheet, then tightly cover with aluminum foil.*
- Roast for 1 hour. Remove the foil and top parchment paper, brush the steaks with a bit of the reserved marinade and then broil for a couple of minutes, until nicely golden and crispy on top. Watch the steaks closely during this step.
- Combine the rest of the reserved marinade with the sour cream to make a dip. Serve immediately.
* The second parchment paper sheet prevents the marinade from sticking to the foil. Tightly covering the entire baking sheet with foil creates a seal and contains the moisture of the rutabaga.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 17mgSodium: 606mgCarbohydrates: 15gFiber: 3gSugar: 8gProtein: 2g