Unexpected Low-Carb side dish that’s surprisingly delicious

Unexpected Low-Carb side dish that’s surprisingly delicious

Have you ever tried a Rutabaga? Try it, you just might be pleasantly surprised and start to use it as a replacement for a higher-carb vegetable. I first came across a recipe using Rutabaga and turned it into “noodles” using a spiralizer and served it over a steak. It was delicious and my family even enjoyed the recipe as they are all PICKY eaters. I am trying to up my food game and being very conscious of what I am eating and am excited to add this veggie into my regular meal plans.

Roasted Root Vegetables

You can use any root vegetables together that sound good to you. consider pairing rutabaga with carrots, turnips, and sweet potatoes.

More about Rutabaga

Rutabaga is a root vegetable that you likely have overlooked at the grocery store. Root vegetable just means it is grown underground. If you have Swedish heritage, you may be familiar with this vegetable as it frequently has the name “Swedish Turnip”. They have the appearance of a white-yellow to purple coloring and have a waxy feel to them at the root. The flavor of a Rutabaga is similar to a roasted golden potato and a bit less bitter than a turnip.


Nutritional value of Rutabaga

Rutabagas are an excellent source of nutrients. One medium rutabaga (386 grams) provides

  • Calories: 143
  • Carbs: 33 grams
  • Protein: 4 grams
  • Fat: 0.5 grams
  • Fiber: 9 grams
  • Vitamin C: 107% of the Daily Value (DV)
  • Potassium: 35% of the DV
  • Magnesium: 18% of the DV
  • Calcium: 17% of the DV
  • Vitamin E: 7% of the DV
    Food Data Central

Prepping Tip:

When prepping a Rutabaga, cut the end carefully with a sharp knife, the waxy substance on the bottom is best cut with a knife. Then, using a vegetable peeler, carefully peel the skin (not your skin, just the skin of the rutabaga). Put the rutabaga in a MICROWAVE for 2 minutes but rotate it after one minute. This trick softens the vegetable and makes it much easier to cut into slices/diced for roasting!

I found this YouTube video from the Utah State University Extension. Her tips are similar to mine and are a good visual of cutting. (Not sure I agree with her though on all of her suggestions.)

Roasted Rutabaga (and additional veggies of your choosing)

1-2 Rutabagas, cut into 1/2 inch dices
1-2 Sweet Potatoes cut into 1/2 inch dice
2-3 Carrots cut in half and into 1/2 -1 inch pieces
Olive Oil drizzle (can also use avocado oil if preferred)
Optional: Additional seasonings of choice such as Thyme, Rosemary, Garlic Powder, Paprika

Turn oven on to 425 F.
Toss together vegetables in a bowl with oil drizzle and seasonings. Place veggies on a parchment paper-lined baking sheet. Bake for 30 minutes or until golden brown, flipping veggies halfway so browning occurs on multiple sides.

LET US KNOW IF YOU TRY IT, COMMENT BELOW! We would love to know what you think of Rutabaga and that with our recipes of the week, you are trying new foods to aid in being healthy.

If you are concerned about your health, call our office for an evaluation with one of our providers! We are here to help promote wellness, not illness.