Roasted Swede, or Roasted Rutabaga, is a delicious side dish that is perfect for a Sunday roast or a special occasion like Christmas or Thanksgiving. Roasting swede really brings out the flavour and gives it the most incredible crispy edges. It's really simple to make and ready in just 30 minutes.
Swede, known as Rutabaga to Americans, is an autumn/winter seasonal vegetable, so it's great for making budget friendly and comforting meals. You will usually find them in vegetable boxes at this time of the year, and if you are not sure what to do with this unique looking vegetable, then roasting it is a great place to start.
Swede is so versatile and can be mashed, added to casseroles or made in to fries. But if you want a really simple and flavour packed side dish, then roasting swede is the way to go. Mixed with honey and rosemary for the most amazing flavour, it is the perfect addition to a roast dinner.
Why you will love it
- A delicious way to use swede - This is such a delicious and easy way to use swede. If you have not tried it before, then this is a great place to start.
- An easy side dish - This couldn't be easier. You just mix everything together and roast it up. Make sure you turn it halfway through though - more on that below.
- Versatile - Although this is a delicious roast dinner side dish, it is also great with salads and stews.
- Adaptable - We have flavoured ours with honey and rosemary, but there are lots of other flavour options we have given below.
- Swede - This is a round root vegetable that you will find with the carrots and parsnips in the supermarket. Make sure there is no visible damage to the swede. The great thing about swede is that it can be kept in the vegetable rack for months before it goes bad.
- Rosemary - This woody herb goes so well with root vegetables, but you can swap it for thyme if you prefer.
- Oil - We used olive oil to roast the swede. Try to use the best quality olive oil you can, as you really will be able to taste the difference.
- Honey - This really brings out the sweetness of the swede. Use a good quality runny honey.
- Salt and pepper - A generous amount of salt is needed to not only flavour the roasted swede, but the draw out the water and make it nice and crispy.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Preheat your oven to 190°C/375°F/Gas 5. Put all of the ingredients, apart from the rosemary, on a baking tray and mix well. Put in the oven for 15 minutes.
Two: Mix the swede well, so a different side is touching the baking tray and add the chopped rosemary and put it back in the oven for 15 minutes until cooked through.
Health benefits of swede
Swede is a sweet root vegetable that has the most incredible flavour when roasted. It is kind of like a turnip and slightly sweet, but also like a cabbage like flavour. The added honey really intensifies the sweetness of swede.
Swede is low in calories, cholesterol free and low in fat, but it has lots of nutritional benefits. It is rich in vitamin A and C and it is also a great source of calcium, iron, magnesium, fibre and potassium.
You can read more about the health benefits of swede here.
We flavoured ours with honey and rosemary as we think they are delicious together and the honey really brings out the sweetness of the swede. However, a pinch of nutmeg can do that too, and adds a lovely flavour.
However, there are lots of different options when it comes to seasoning. You could keep it simple with just some salt and pepper, or you could give it a spicy twist with some chipotle paste and paprika. A little bit of curry powder or Garam Masala works well too and adds a more subtle spice.
You could use a seasoning mixture like Italian, Cajun or Mexican fajita mixture. If you are going with Italian dried herbs, then you could grate over some parmesan 10 minutes before it is finished cooking for some cheesy roasted swede. We also really like Za'atar or Ras-el-Hanout for some Middle Eastern flavour.
What to serve with roasted swede
This is a delicious roast dinner side, so we love serving it with classic roast dinner recipes like our Slow Cooker Gammon, Easy Roast Potatoes, Balsamic and Garlic Roasted Cauliflower, Instant Pot Mashed Potatoes, Mustard and Honey Roasted Parsnips or Roasted Brussel Sprouts.
We love serving it alongside a hearty casserole or stew as the roasted swede mixes with all the delicious juices. Why not try our Slow Cooker Chicken Casserole, Sausage and Bean Casserole or Slow Cooker Beef Casserole?
Frequently Asked Questions
Cut the rooty ends off the swede and then use a peeler to peel the skin off. Then cut in to cubes. Make sure you cut it in to small cubes (1cm/0.5 inch cubes), and that they are evenly sized, so that everything cooks at the same time and they cook all the way through.
Yes, you can chop the swede and then keep it in a bowl of cold water in the fridge until the next day. You will then need to drain it and pat it dry before following the rest of the recipe.
If you have any leftovers, then it will keep in an air tight container in the fridge for up to 3 days.
We wouldn't recommend freezing swede, as it has a high water content. However, you could if you had leftovers and didn't want to waste any.
You can reheat it by warming it through in a frying pan with a little oil or you can reheat it in the oven for 10 minutes.
Yes, we think it is important to turn it half way through, as it gets the edges nice and crispy and it helps to release the sweetness. This is because of the Maillard reaction, which is why you also brown beef before it goes in the slow cooker.
No, this recipe is not vegan as we have used honey. You could swap it for maple syrup though to keep it vegan.
Yes, as long as you make sure there is no cross contamination, this is gluten free.
• Make sure you peel the skin off well, as the skin can get really bitter when roasted. A sharp knife is essential for being able to cut the swede, without risking cutting your fingers off.
• Make sure that there is enough space on the roasting tray and that the swede is just in a single layer. If it is all piled up, then it will steam rather than roast and it won't get nice and crispy. You might need to use two baking trays.
• The smaller you cut the swede cubes, the quicker they will cook. So if you want quick cooking and crispy, you need to cut them up small.
• Make sure you don't overcook the swede, otherwise it will lose some of the nutritional value.
More roast vegetable recipes
Roasted Swede (Rutabaga)
- 600 g swede (rutabaga) - peeled and chopped into cubes
- 2 tablespoon olive oil
- 2 tablespoon honey
- 2 pinch sea salt
- 1 pinch ground black pepper
- 6 g fresh rosemary
- Preheat your oven to 190°C/375°F/Gas 5. Put all of the ingredients, apart from the rosemary, on a baking tray and mix well. Put in the oven for 15 minutes.
- Mix the swede well, so a different side is touching the baking tray and add the chopped rosemary and put it back in the oven for 15 minutes until cooked through.
- Make sure you peel the skin off well, as the skin can get really bitter when roasted. A sharp knife is essential for being able to cut the swede, without risking cutting your fingers off.
- Make sure that there is enough space on the roasting tray and that the swede is just in a single layer. If it is all piled up, then it will steam rather than roast and it won't get nice and crispy. You might need to use two baking trays.
- The smaller you cut the swede cubes, the quicker they will cook. So if you want quick cooking and crispy, you need to cut them up small.
- Make sure you don't overcook the swede, otherwise it will lose some of the nutritional value.