When roasted in the oven, rutabagas turn brown and crisp, just like roasted potatoes. The recipe below will satisfy your most intense roasted potato cravings. Plus it makes a great low-carb side dish to serve alongside chicken or other poultry dishes.
I like to make a giant batch of this dish and use the leftovers the next morning in a quick home-fry-style rutabaga hash. Add diced red or green bell peppers, onion, garlic, and any other low-carb veggies you have on hand. Serve it topped with a fried egg and a couple of strips of bacon.
Low-Carb Baked Rutabaga with Maple and Thyme
4
10 minutes
25 minutes
35 minuts
3 rutabagas (about 1 ½ pounds), peeled and chopped
2 tablespoons olive oil
2 tablespoons maple syrup
1 ½ tablespoons chopped fresh thyme divided
Salt
Freshly ground black pepper
Preheat the oven to 400ºF.
In a large bowl, toss the rutabaga with the oil, syrup, and 1 tablespoon of the thyme. Season with salt and pepper.
Transfer the rutabaga to a roasting pan, reserving any of the liquid left in the bowl.
Bake preheated oven for 25 minutes. Add the reserved oil mixture and toss to distribute, and then roast for about 20 more minutes, until the rutabaga is golden brown and crisp.
Serve hot, garnish with the remaining thyme.
