Roasted Swedes – The Food Blog

What is a turnip?

Swedes, also known as swedes or turnips, are root vegetables of the cruciferous family. This vegetable is closely related to and similar to a turnip, but not the same. Swedes are the result of a cross between a turnip and a wild cabbage.

Swedes are a versatile vegetable that is often overlooked. It has an earthy and slightly sweet buttery flavor and dense but tender flesh when cooked. You can use this vegetable in many different ways (Try my Air Fryer Rutabaga Fries). It’s a delicious change from the same old root vegetable; potatoes and carrots.

Why you will love it

• Precious Roasting vegetables concentrates the sugars, making them sweeter and more flavorful.
• Lower carbs Rutabaga is far lower in carbs than potatoes and makes a great side dish for those on a low-carb or ketogenic diet.
• Healthy The humble swede is a nutrient-dense vegetable. It’s an excellent source of fiber, vitamin C, potassium, and many other vitamins and minerals.
• Fast and easy Roasting rutabagas is as simple as tossing in some olive oil and spices and popping in the oven for 30 minutes.
• Versatile Roasted turnips are a perfect accompaniment to meat, chicken, pork or fish.

Notes on ingredients

• turnip Swedes should feel heavy for their size and have smooth, firm skin with a purple tinge. Avoid buying a turnip that has green shoots, which means it’s overripe. Smaller turnips have a sweeter flavor than larger ones.
• olive oil I love the flavor that olive oil adds to frying. You can also use avocado oil, another favorite, or vegetable oil.
• Spices This easy recipe is made with just sea salt, freshly ground black pepper, and smoked paprika. You can use any of your favorite seasonings, including onion powder, garlic powder, Italian seasoning, rosemary, or even Cajun seasoning. You can also garnish the baked rutabagas with fresh herbs such as thyme or parsley. For a sweeter dish, toss the cubes in a little maple syrup before frying.

Step by step instructions

This guide is intended as a visual guide. See the recipe card below for full detailed instructions.

First we need to peel the turnips and cut them into cubes. Here’s how.

1. Using a sharp knife, cut off the roots and stalks and cut the swedes in half. Cut each half into 1 inch crescent-shaped slices.
2. Use a paring knife to peel away the waxy skin. (Much easier than using a vegetable peeler).
3. Cut each crescent into 1 inch wide strips.
4. Cut the strips into 1 inch cubes and you’re done!

6. Spread the seasoned diced turnips in a single layer on a baking sheet lined with parchment paper.
7. Bake in the center of the oven until the turnips are soft and golden brown when pierced with a fork.

Helpful tips

• Swedes are a large, tough vegetable and can be intimidating to cut. Use the instructions in this post (with step-by-step photos) for the easiest way to cut turnips. Make sure you have a sturdy, sharp knife (like a chef’s knife) and a sturdy cutting board.
• When cutting, try to keep the size of the cubes as consistent as possible to ensure even cooking. (But don’t worry if they’re not accurate).
• Store leftover roasted turnips in an airtight container in the refrigerator for up to 3 days.
• To warm up, spread the cubes on a baking tray and heat in the oven at 400° for 5-10 minutes.

Frequently Asked Questions

More healthy side dishes

If you like this easy recipe, be sure to check out these ones too.