Roasted Swede (Rutabaga) with Herbs
A simple roasted swede (rutabaga) side dish that will complement any roast dinner or celebration, especially Thanksgiving and Christmas.
Servings: 4
Calories: 123kcal
Equipment
Ingredients
- 1 pound swede (rutabaga) 450g, peeled and cut into 1 inch cubes
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 teaspoons balsamic vinegar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- ¾ teaspoon garlic powder
- 1 teaspoons kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 180°C/350°F for fan/convection or 200°C/400°F for conventional. Line a baking sheet with parchment paper.
- Peel the swede (rutabaga) and cut into 1 inch thick slices. Then cut into 1 inch cubes. Place into a large bowl.1 pound swede (rutabaga)
- Add the olive oil, maple syrup, balsamic vinegar, thyme, rosemary, garlic powder, salt and pepper and toss together until everything is fully coated.2 tablespoons olive oil, 1 teaspoons kosher salt, ¼ teaspoon black pepper, 1 tablespoon fresh thyme leaves, 1 tablespoon chopped fresh rosemary, ¾ teaspoon garlic powder, 1 tablespoon maple syrup, 2 teaspoons balsamic vinegar
- Roast in the preheated oven for 20 minutes then toss and roast for a further 20-30 minutes until golden brown and tender.
Notes
- Make sure you cut the swede into evenly sized cubes to ensure even cooking.
- Toss the cubes every so often to ensure they don't burn and dry up.
- Line the baking sheet with parchment to help with clean up.
Nutrition
Calories: 123kcal | Carbohydrates: 14.8g | Protein: 1.4g | Fat: 7.3g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.1g | Sodium: 325.7mg | Potassium: 380.5mg | Fiber: 3.2g | Sugar: 8.5g | Vitamin A: 2.9IU | Vitamin C: 29.9mg | Calcium: 69.6mg | Iron: 0.9mg