FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Rutabaga Recipe
• Ingredients You’ll Need
• How To Cook Rutabaga
• My Recipe Tips
• Recipe Variations
• Common Questions
• Storage Instructions
• Serving Suggestions
• Rutabaga Recipe (Texture Like Potatoes) Recipe card
• Recipe Reviews

Rutabaga is the vegetable that surprised me after years of using cauliflower as a lower carb alternative to white or sweet potatoes . It’s got all those dense, starchy, and creamy vibes. And while I’ll defend my love for roasted cauliflower to the end, it’s no match for my roasted rutabaga recipe when I want an experience similar to roasted potatoes . Whether you’re watching your carbs or just want a healthy, hearty, veggie-packed side dish, this is it. Meet the vegetable you didn’t know you needed in your life.

Why You’ll Love My Rutabaga Recipe

• Texture a lot like potatoes – The main reason I tried rutabaga was because I heard that it’s a lot like potatoes, and it’s true! Sure, the flavor is a little different, but that texture is everything .
• Mild, lightly sweet flavor – It’s hard to describe, but it reminds me of a cross between a sweet potato, a white potato, and a radish or turnip .
• Just a few ingredients – All you need is the rutabaga itself, oil, salt, and spices… which you can customize using my variations below.
• Easy to make – Cooking rutabagas is just as simple as any other vegetables. The only tricky part is the hard skin, but I’ll explain how to handle it.
• Good-for-you side dish – These veggies are packed with vitamins and fiber ( source ). And because they are pretty low in net carbs , they make a great low carb potato substitute… which means they go with almost anything!

Ingredients You’ll Need

Here I explain the best ingredients for my rutabaga recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Rutabaga – Look for smooth, fresh rutabagas that feel heavy for their size. (I just compare them to others at the store.) Smaller ones will be the sweetest. I prefer to peel the skin (instructions below), but if you want to leave it on, you’ll need to dip the rutabagas briefly in boiling water to remove the wax coating.
• Olive Oil – Helps the seasonings stick, and allows the surface to brown and caramelize. You can also use avocado oil.
• Spices – Garlic powder , sea salt, and black pepper. See Recipe Variations below for other ways I season these!

How To Cook Rutabaga

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

You can cook rutabaga in most ways that you would cook potatoes (see Common Questions below for other methods), but my favorite easy way to prepare them is to simply dice and roast them!

Peel And Dice:

Peeling the tough, waxy skin of rutabagas and chopping them is the hardest part! Here’s how I do it:

• Cut off the ends, then cut the rutabaga in half.
• Slice into 3/4-inch-thick slices, which will be in the shape of semicircles.
• Peel the skin off each slice using a paring knife. (Some people use a peeler, but I find that a paring knife works better with the tough skin.)
• To dice , I stack the slices and cut them into strips, then cut the strips in the opposite direction to form cubes.

Season:

In a large bowl, toss the cubed rutabaga with olive oil, garlic powder, salt, and pepper (or any other seasonings you want to use).

Roast:

Spread the pieces on a large baking sheet, giving them plenty of space. You can line it with parchment paper, but I prefer to just use cooking spray for better browning. Roast until fork tender and golden brown. I like a sprinkle of fresh parsley or thyme over my roasted rutabaga recipe at the end!

My Recipe Tips

• The microwave can make it easier to peel and slice. A viewer gave me this tip after I published my YouTube video for this rutabaga recipe, and it really does make it so much easier! Just pierce the skin a few times with a knife and pop it in the microwave for 5 minutes to soften the skin.
• Cut the rutabaga into small, uniform pieces. Larger pieces feel like they take forever to roast, so I prefer smaller pieces to make this dish cook fast! Plus, you get more browning and those little caramelized edges. Even if you choose a different size, make sure the pieces are uniform so that they cook at the same rate.
• Don’t crowd the pan. This is for all my readers asking why their rutabaga didn’t get brown! It’s super important to leave spaces between the pieces and ensure that each one is touching the pan, otherwise they tend to steam instead.
• Toss halfway through if you like. I actually don’t turn the pieces, because I love how crispy the bottoms get when I don’t! But you can if you want a more even golden color.
• Broil if needed. If you want extra browning, you can place the pan under the broiler for a few minutes at the end.
• Add butter at the end for extra flavor. I don’t recommend using butter to actually roast this rutabaga recipe (it will burn), but I recently tried tossing it in butter after roasting (like I do for my air fryer potatoes ). And it was magical .

Recipe Variations

Rutabaga recipes benefit from the same seasonings that potatoes do! I kept mine basic, but here are some other additions I’ve played with:

• Fresh or dried herbs – Such as rosemary, thyme, parsley, or basil… or just whip up my Italian seasoning mix in a few minutes. My rule of thumb is 1-2 tablespoons of fresh herbs or 1-2 teaspoons of dried herbs per pound of rutabaga.
• Steak seasoning – This reminds me of a steak fries experience, but in roasted form. You can use the seasoning I use for those, or use 2-3 teaspoons of my Montreal steak seasoning . If you have extra, pair your rutabaga recipe with my top sirloin steak and use the same spices.
• Cayenne Pepper – If you want some heat! The amount depends on your preference, but 1/4 teaspoon is a good starting point.
• Other Veggies – Feel free to roast rutabagas together with other hearty vegetables, such as carrots, parsnips, onions, potatoes, sweet potatoes, or even apples and pears. (Just be aware that most of these are not low carb.)

Common Questions

• What is a rutabaga? A rutabaga, also known as a Swedish turnip or swede, is a nutritious root vegetable that is a cross between a turnip and a wild cabbage. They are in the Brassicas family, which also includes some of my other favorite veggies ( broccoli and cauliflower , turnips, cabbage , and brussels sprouts ) and others I make less often ( kohlrabi , romanesco , broccolini , and bok choy ).
• How are rutabagas different from turnips? They are both root vegetables, but rutabagas are a little sweeter and have a milder flavor than turnips. (To me, the flavor of turnips is more sharp, a little bit like radishes.) They look different, too! Turnips are small, purple on the outside, and white on the inside, while rutabagas are large and brown with yellow flesh.
• What does rutabaga taste like? Cooked rutabagas have a mild, sweet taste and a texture very similar to potatoes. Since their flavor isn’t strong, their starchy feel is what you’ll notice most, and they are good candidates for taking on the flavors you want.
• Can I cook it in other ways? Yes! I love using rutabaga to make low carb french fries or combine it with other roasted root vegetables . You can also boil it in place of celery root in my keto beef stew or celery root soup . Or cook it until soft, then mash or blend into a puree with butter or cream, similar to my mashed cauliflower .

Storage Instructions

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also peel and cut the rutabaga ahead of time, and keep in the fridge for 1-2 days. Swedes that haven’t been cut can last a few weeks in the pantry, but I store them in the fridge because they last up to 4 months that way.
• Reheat: You can pop the rutabaga back in the oven at 350 degree F to reheat, but I actually prefer my air fryer for a faster and crispier result. The microwave is okay, but leaves it very soft.
• Freeze: You can freeze your roasted rutabaga for up to 3 months. I spread them on a baking sheet and freeze until solid, then transfer to a zip lock bag for long-term freezing.

Leftover ideas:

Leftovers from this rutabaga recipe are perfect for making soups or salads more filling and hearty! I really like them in my sweet kale salad , or instead of squash in butternut squash salad . For soup options, toss the cubes into a pot of my sausage and kale soup , or lighten up chicken stew by using them instead of potatoes.

Serving Suggestions

Now that you know how to cook rutabaga, all you need is a main dish! Try one of my easy, healthy dinners :

• Chicken – Chicken leg quarters roast at the same temperature, so you can make them at the same time (I just start them a little earlier, since they take longer). I also love using rutabaga to soak up the sauce from my garlic butter chicken , which you can cook while you’re waiting on the oven. If you want something super simple, you can’t go wrong with my juicy air fryer chicken breast .
• Fish – I usually serve fish with green veggies, but this one is a nice comforting change of pace. Try my simple baked tilapia , flaky air fryer cod , or glazed keto salmon for weeknights, or crab stuffed salmon if you want to get fancy.
• Steak Or Chops – Have your “meat and potatoes” with my lighter roasted rutabaga recipe instead! It works well with all kinds, from London broil to ribeye and even pork steak or pork chops .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Rutabagas (peeled and cut into 3/4-inch pieces) ▢
• 2 tbsp Olive oil ▢
• 1 tsp Garlic powder ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a sheet pan with parchment paper, or spray with cooking spray for better browning.
2. In a large mixing bowl, toss the rutabaga cubes with the olive oil, garlic powder, salt, and pepper.
3. Spread the pieces evenly on the baking sheet, making sure each piece touches the pan.
4. Cook rutabaga in the oven for about 25 minutes , until golden brown and tender.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 3/4 cup

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Roasted Rutabaga Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Rutabaga Recipe (Texture Like Potatoes)

This rutabaga recipe is a sweet & savory lower carb side dish with a starchy texture like roasted potatoes. Make it in about 30 minutes!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/roasted-rutabaga/

Ingredients

• 1 lb Rutabagas (peeled and cut into 3/4-inch pieces)
• 2 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Sea salt
• 1/2 tsp Black pepper

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C). Line a sheet pan with parchment paper, or spray with cooking spray for better browning.
2. In a large mixing bowl, toss the rutabaga cubes with the olive oil, garlic powder, salt, and pepper.
3. Spread the pieces evenly on the baking sheet, making sure each piece touches the pan.
4. Cook rutabaga in the oven for about 25 minutes , until golden brown and tender.

Maya’s Recipe Notes

Serving size: 3/4 cup

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)