Roasted swede or roasted rutabaga makes a simple but tasty side to be served on Thanksgiving, Christmas or just a mid-week dinner. It’s so easy to make, full of flavour and can be ready in just half an hour.
As the weather is getting colder everyday, I’ve been enjoying cosy meals and lots of hot chocolate. I love winter veg, and swede or rutabaga is one of these staple ingredients that I always have on my kitchen counter in the winter. I love the unique flavour of swede, so I add it to my casseroles, soups, make mash or just roast it on its own. Here’s a super easy recipe for you, that I always make when I’m in a mood where I don’t feel like spending much time in my kitchen. This dish also makes an appearance on special family dinners like Thanksgiving and Christmas.
WHAT IS A SWEDE
Swede are called Rutabaga in the US, it’s a root vegetable that is a cross between cabbage and turnip. In the US, this root vegetable is also known as Swedish turnip, or yellow turnip but in England it’s known as Swede or just turnip, and neep in Scotland. In Russian, it’s called Bryukva (брюква).
It’s a winter vegetable that can be widely found in the UK, usually either roasted, steamed, boiled and mashed. It can be mashed with carrots, or potatoes. It’s also a key ingredient in Cornish pasties! But this recipe that I’m sharing with you today is probably the simplest way of cooking swede.
WHAT DOES SWEDE TASTE LIKE
The flavour of swede is mild but sweet, it’s smooth and kinda tastes like cabbage and turnips at the same time. They’re nicer than turnips though if you ask me.
THE DIFFERENCE BETWEEN SWEDES AND TURNIPS
Swedes are larger in size than turnips, and are more yellow than turnips from the inside and are half purple from the outside. Turnips are whiter, and have a slightly peppery flavour.
BENEFITS OF SWEDE/RUTABAGA
Swede is rich in vitamin A and C, it’s also a great source of iron, calcium, potassium and fibre. Swedes are low in calories, but offer a high nutritional value if cooked correctly (not overcooked!). To learn more about the benefits of Rutabaga, here’s an excellent article for you to check out.
HOW TO PREPARE SWEDE BEFORE ROASTING
Wash your swede, then using a knife cut off the ends. And then using a potato peeler peel the skin and dice.
ROASTED SWEDE/ROASTED RUTABAGA
Roasting swede is very easy.
Prepare the veg as explained above, then dice into 1 cm cubes.
Scatter the swede cubes in a roasting tin or on a sheet pan, season with dried garlic, dried herbs (I use rosemary), ground black pepper, chilli flakes and sea salt.
Drizzle with olive oil, and shake the roasting tin to make sure that the veg is well coated in olive oil.
Roast on 200c for 20-30 minutes flipping halfway through.
HOW TO COOK SWEDE
There are many different ways to cook swede. It can be boiled and mashed, steamed, roasted or even cooked in the microwave. Swede can also be used to make soups, vegetable stock, casseroles, or can be made as fries with parmesan cheese (yum!).
The best thing about swede is that it can stay on your counter for months before it starts to soften and eventually go bad. They’re also very affordable, and can be used in many different dishes.
WHAT TO SERVE ROASTED RUTABAGA WITH?
Roasted swede makes a great thanksgiving side, and it can be pretty much served with anything that you like.
As you can see in the image below, I sometimes serve it with a big salad and pizza. It’s also great if served next to a turkey, or any kind of meat.
If you’re looking for more really good Autumn/winter recipes, try my 3 ingredient butternut squash soup – you will LOVE it!
If you try this roasted swede using my recipe, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my tasty recipes with you for free.
- 1 large swede/rubtaga
- 1 tsp dried garlic
- 1 tsp dried mixed herbs
- 1/8 tsp ground black pepper
- 1/8 tsp chilli flakes optional
- 1/2 tsp salt
- 2 tbsp olive oil
- Wash the swede, peel and dice into 1 cm cubes.
- Scatter the swede cubes in a roasting tin or on a sheet pan, season with dried garlic, dried herbs (I use rosemary), ground black pepper, chilli flakes and sea salt.
- Drizzle with olive oil, and shake the roasting tin to make sure that the veg is well coated in olive oil.
- Roast on 200c for 20-30 minutes flipping halfway through.