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.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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 into 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.
Looking for some other side dishes to try? Why not try our Carrot and Swede Mash, Buttered Leeks, Garlic Spring Greens, Sage and Onion Stuffing or Roasted Tenderstem Broccoli?
Jump to:
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.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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.
Variations
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.
Step by Step Instructions
Prep: Preheat your oven to 190°C/375°F/Gas 5.
Step 1
Put all of the ingredients, apart from the rosemary, on a baking tray and mix well. Put in the oven for 15 minutes.
Step 2
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.
Serving Suggestions
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?
It also goes really well on salad instead of roasted potatoes. Why not try it on our Chopped Blue Cheese Salad, Easy Lentil Salad, Little Gem Salad or Easy Pear Salad.
Dannii's Top Tips
- 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.
Frequently Asked Questions
Cut the rooty ends off the swede and then use a peeler to peel the skin off. Then cut into cubes. Make sure you cut it into 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.
More Roast Vegetable Recipes
If you've tried this roast swede recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Roasted Swede (Rutabaga)
Ingredients
- 600 g (1.33 lb) of Swede (rutabaga) - peeled and chopped into cubes
- 2 tablespoon of Olive oil
- 2 tablespoon of Honey
- 2 pinch of Sea salt
- 1 pinch of Ground black pepper
- 6 g (0.25 oz) of Fresh rosemary
Instructions
- Preheat your oven to 190°C/170°C(fan)/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.
Recipe Tips
- 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.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Michelle says
Such a yummy way to eat rutabaga! Perfectly seasoned
Artney says
I've never had rutabaga, but you make it look absolutely divine. I would definitely give it a try if it's roasted.
Emily Flint says
I love the simple spices in this recipe. I had everything in my pantry and this turned out perfectly. I will definitely be making it again for the holidays!
Jess says
Roasting veggies is the way to go. Love how simple this is.
Vicky says
I have never cooked with rutabaga before and I have to say I am intrigued. Roasting really brings out the flavor in veggies and with the addition of the honey, I know these will be a hit.
Gina says
A lovely winter side dish to switch things up a bit. Love the touch of honey with the rutabaga!
Annissa says
Great easy to follow recipe! This would make a wonderful side dish for thanksgiving.
Toni says
This quickly became a favorite at my house!
Amanda Wren-Grimwood says
I always roast carrots and mash the swede but this looks gorgeous! Going to roast mine like this on Sunday.
Alisa Infanti says
I have never had a rutabaga but totally going to find one and give it a try now!