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One of the Easiest Rutabaga Recipes Ever: Roasted Rutabaga with Garlic and Thyme

roasted rutabaga recipe

If you’re tired of boring roasted potatoes, switch things up with one of the easiest rutabaga recipes out there, all you need is olive oil, salt, garlic, thyme and a mixture of your favorite root vegetables. Mix your rutabaga with turnips or sweet potatoes for some variety.

Rutabaga is a sweet root vegetable that looks eerily similar to a white turnip. Rutabagas are often larger than turnips and have pale yellow insides. The flavor is mild, almost sweet like cauliflower. If you’re looking for a healthy, more exciting starch to add to your weeknight dinner repertoire, rutabaga is most certainly the way to go. For added color, mix rutabaga with turnips which have a very sharp flavor when eaten raw but develop a deep sweetness when roasted.


By pairing rutabaga and turnips with the mild herb thyme, the flavor of the vegetables is preserved. You can also use rosemary or sage in a pinch, but I find they overpower the rutabaga.

Roasted Rutabagas and Parsnips with Garlic and Thyme

Serves 4 as a side


2 medium-sized rutabaga
2 medium-sized turnips
¼ cup olive oil
2 cloves of garlic, peeled and finely minced
1 teaspoon sea salt
6 sprigs of fresh thyme (About 1 ½ tablespoons of leaves)


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From the Organic Authority Files

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with a piece of parchment paper.

Cut off the tops and bottoms of the rutabagas and parsnips, carefully peel and slice into thin spears. Toss in a bowl with the olive oil and spread in a single layer on the lined baking sheet.

Remove the thyme leaves by holding the top of the sprig between your pointer and thumb fingers. Then slide the pointer and thumb fingers of your other hand down the sprig quickly and easily remove the tiny clusters of leaves.

Sprinkle thyme leaves, garlic and salt on the vegetable spears and cook for 25-30 minutes. After 10 minutes of cooking, use a fork to gently move the spears around so they cook evenly. They are done when some of the thinner spears start to burn.

What are your favorite rutabaga recipes?

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Top image: Ally Jane Grossan

Bottom image: Tim Sackton

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