This simple oven roasted rutabaga recipe is a delicious and healthy low carb replacement for potatoes. It's so easy to make and a perfect side dish for almost any main.
Preheat oven to 400°. Line a large baking sheet with parchment paper or foil.
Peel and cut the rutabaga into one inch cubes. (see notes for the easiest way)
In a small bowl, combine the salt, pepper, and paprika.
Put the rutabaga cubes into a large bowl with the olive oil and spices. Toss to coat completely.
Spread the cubes in a single layer on the prepared baking sheet.
Roast 30 minutes, turning halfway through, until golden brown and fork tender.
Serve immediately, garnished with fresh thyme or parsley if desired.
Notes
How to Cut Rutabagas: (See step by step photos in the "How to Make it" section of the post).
With a sharp knife, slice off the root and stem ends, and slice the rutabaga in half. Slice each half into one inch half moon slices.
Use a paring knife to peel away the waxy skin. (Much easier than using a vegetable peeler).
Slice each half moon into one inch strips.
Slice the strips into one inch cubes and you're done!
Make sure to have a sturdy, sharp knife (like a chef's knife) and a stable cutting board.
When slicing, try to keep the cubes as uniform in size as possible to ensure even cooking. (But don't worry if they are aren't exact).
Store leftover roasted rutabaga in an air tight container in the fridge for up to 3 days.
To reheat, spread the cubes on a baking sheet and heat in a 400° oven for 5-10 minutes.
To freeze the oven roasted rutabaga, first flash freeze the cubes by spreading them on a tray. Put the tray in the freezer for 20-30 minutes. Then the cubes can be packed into a freezer bag or container. Freeze for up to 3 months. For even longer freezer storage, I like to use a vacuum sealing system for freezing food.
To make this recipe in an air fryer, put the rutabaga cubes in a single layer in the air fryer basket for 15-20 minutes at 400°.