Simple Seasonal

Healthy Seasonal Recipes Inspired by Your Local Farm and CSA

  • Home
  • About Us
  • Recipes
  • How-To
  • Farm to Table
  • Playing With Food
  • Contact

Baked Garlic & Herb Shoestring Rutabagas

March 19, 2016 By Rachel 19 Comments

Share128
Pin4.2K
Tweet
Yum9
Share
Flip
4.3K Shares

Baked Garlic & Herb Shoestring Rutabagas – Change it up a bit and give the rutabaga the place it deserves at your dinner table with this sweet, savory, and nutritious side dish that’s a breeze to make.

Baked Garlic & Herb Shoestring Rutabagas

Sadly, this week marked the end of my winter CSA (community supported agriculture) share for the season. With it I received an abundance of microgreens (yay me!), carrots, and one of my winter veggie favorites – rutabagas! I know… Who actually buys those things??

Baked Garlic & Herb Shoestring Rutabagas

I’d argue that rutabagas (aka “swedes”) are deserving of a higher place at the average dinner table. Rutabagas may be of humble appearance and origin, but they cook up into something mighty good.

The earliest known accounts of rutabagas are from Sweden in the 1600s. They were then known in England in the late 1600s and in Scotland in the 1700s, but weren’t introduced to America until the 1800s. So maybe it’s just that they haven’t been absorbed into our collective consciousness for long enough yet.

Perhaps some of the rutabaga’s bum rap is because at one point in history rutabagas were used to feed livestock. Additionally, they were considered a food of last resort during food shortages in Germany and France during World War I and II. This, however, likely has less to do with taste and more to do with the fact that they store well and have a long shelf life through the winter months.

Baked Garlic & Herb Shoestring Rutabagas

Rutabagas are a cross between a turnip and a cabbage, and as such are a part of the brassica family of vegetables along with things like cabbage and broccoli.

They have a unique, recognizable odor when you cut into them, and when eaten raw they are crunchy and a little bitter.

Traditionally, the rutabaga is boiled, baked or broiled. It is sometimes also julienned and added to salads, but the rutabaga goes through a real transformation when cooked. It becomes soft, sweet, and savory!

Baked Garlic & Herb Shoestring Rutabagas

My recipe for Baked Garlic & Herb Shoestring Rutabagas is one that my husband and I can’t get enough of, and it’s easy to make. The sweet, spiralized, and then baked rutabagas join forces with garlic, olive oil, and parsley for a fresh and savory side dish.

Serve in larger portions in place of a pasta entree. Or, if you’re a meat lover, it’s delicious with a skirt steak that has been simply seasoned with olive oil, salt, and pepper. Enjoy!

Baked Garlic & Herb Shoestring RutabagasBaked Garlic & Herb Shoestring Rutabagas

Baked Garlic & Herb Shoestring Rutabagas
 
Print
Prep time
10 mins
Cook time
35 mins
Total time
45 mins
 
Change it up a bit and give the rutabaga the place it deserves at your dinner table with this sweet, savory, and nutritious side dish that's a breeze to make.
Author: Rachel Hanawalt
Recipe type: Sides
Cuisine: American
Serves: 4
Ingredients
Baked Rutabagas
  • 2 lbs rutabagas
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • black pepper to taste
  • 2 Tbsp fresh finely grated parmesan or nutritional yeast to taste
Garlic Herb Oil
  • 1 Tbsp olive oil
  • 5-6 garlic cloves minced
  • ½ C fresh chopped parsley
Instructions
  1. Preheat oven to 400ºF.
  2. Peel and cut the ends off of 2-3 rutabagas (about 2 lbs). Run the rutabagas through a spiralizer on the finest setting.
  3. Place the spiralized rutabagas on a parchment-lined baking sheet, drizzle with 2 Tbsp of olive oil, and season with salt and pepper. Evenly coat the rutabagas with the olive oil and seasoning by gently mixing with your hands.
  4. Evenly spread the spiralized rutabagas out on the baking sheet and cook at 400ºF for 30-35 minutes. You will know that the rutabagas are done cooking once they become soft, darker in color, and slightly translucent.
  5. Make the garlic herb oil while the rutabagas are cooking. Heat 1 Tbsp of olive oil over medium heat and add 5-6 cloves of minced garlic. Cook 1-2 minutes and remove from the heat. Stir in the fresh chopped parsley right before serving.
  6. Once the rutabagas are done cooking, serve immediately, drizzled with the garlic herb oil and then sprinkle with a little freshly grated parmesan cheese or nutritional yeast for a vegan alternative.
3.5.3208

Shoestring Baked RutabagasGarlic Herb Shoestring Baked Rutabagas Nutrition Facts

If you enjoyed this recipe, you may also enjoy…

Cheesy Vegan Rutabaga Casserole

blushing rutabaga noodles

Rutabaga and Carrot Mash

Get Your Next Meal In Your Inbox!

Enter your email address to get the latest recipes and relevant seasonal content on the blog!

I agree to have my personal information transfered to AWeber ( more information )

I will never give away, trade, or sell your email address. You can unsubscribe at any time.

Share128
Pin4.2K
Tweet
Yum9
Share
Flip
4.3K Shares

Filed Under: Garlic, Healthy, Recipes, Rutabaga, Sides, Vegetarian, Winter Tagged With: Garlic, Nutritional Yeast, Parmesan, Parsley, root vegetables, rutabagas, Spiralized, swedes, Vegan Options, Vegetarian

« Crock-Pot Kielbasa and Cabbage Soup
Upcycled No-Sew Toy Felt Eggs »

Comments

  1. Ashley @ Big Flavors from a Tiny Kitchen says

    March 22, 2016 at 9:29 pm

    I LOVE rutabagas! This looks so fantastic – I haven’t spiralized these yet and now I MUST!

    Reply
    • Rachel says

      April 7, 2016 at 9:16 pm

      Spiralized rutabagas are the best! My husband and I also love them in my recipe for Blushing Rutabaga Noodles.

      Reply
  2. Mary @ LOVE the secret ingredient says

    March 23, 2016 at 1:26 pm

    I still haven’t made noodles like this, I need to get on the wagon! Your recipe looks amazing 🙂

    Reply
    • Rachel says

      April 7, 2016 at 9:08 pm

      Thanks Mary! I hesitated for I long time before a bought a spiralizer because I wasn’t sure how much I’d actually use it, and I’ve found that I’ve totally gotten my money’s worth out of it. It surprisingly easy to set up and clean and it work with so much stuff… summer squash, potatoes, rutabagas, turnips, winter squash, carrots, apples… it’s loads of fun!

      Reply
  3. Sondra says

    March 25, 2016 at 12:31 pm

    This sounds great! I have never roasted my spiralized veggies, great Idea!! I’m going to try with a rutabaga and turnip.

    Reply
    • Rachel says

      April 7, 2016 at 9:04 pm

      Thanks Sondra! I LOVE spiralized rutabagas and turnips too for that matter!

      Reply
  4. Elizabeth Glidden says

    December 21, 2016 at 2:47 pm

    Thank you for this recipe! I love most vegetables, but have had a tough time finding a good rutabaga method, and we often get them in our CSA. Even my husband liked them, which is saying a lot.

    Reply
    • Rachel says

      December 21, 2016 at 3:03 pm

      I’m happy to hear this recipe worked for you! We get rutabagas in our CSA quite a bit in the winter as well. At the moment this is my favorite way of eating them!

      Reply
  5. Galina says

    May 22, 2017 at 12:30 am

    Hi. Does the rutabaga need to be in a single layer or is it ok if it’s all on top of another? If backed spiralized potatoes before and those are recommended to be in a single layer. Looks delicious and will be making tomorrow! TIA!

    Reply
    • Rachel says

      May 23, 2017 at 12:06 am

      Hi Galina! I didn’t bake them in a single layer per say. I spread them out as thinly as possible in the spaced allowed on my baking sheet and they turned out just fine! I hope that helps and enjoy!

      Reply
  6. Libbie K says

    April 4, 2018 at 12:13 am

    Why is the carb content so high ? I’m doing the Ideal Protien protocol and rutabagas are allowed…..but these don’t seem very low carb ?? Thnx

    Reply
    • Rachel says

      April 4, 2018 at 1:12 pm

      Hi Libbie! Great question. Rutabagas are much lower in carbohydrates than potatoes. In fact they contain about 1/3 the amount of carbs. All to say, carbs are still in there though and they contain natural sugars. The serving size I have listed here is pretty generous. You might consider decreasing it to get the amount of carbohydrates in a serving that works for you.

      Reply
      • Vanessa says

        January 29, 2019 at 10:13 am

        How big is the serving save you have listed? I had the same concer as Libbie. Would just like a staring point on the portion that works best for me. Thanks!

        Reply
        • Rachel says

          June 16, 2019 at 5:00 pm

          Hey Venessa- A serving is one-fourth of the recipe. That ends up being approximately 1 cup.

          Reply

Trackbacks

  1. Garlic & Herb Shoestring Rutabagas - Yum Goggle says:
    March 22, 2016 at 2:58 pm

    […] GET THE RECIPE […]

    Reply
  2. What to Cook in November - As Easy As Apple Pie says:
    November 4, 2016 at 3:37 am

    […] BAKED GARLIC & HERB SHOESTRING RUTABAGAS by Simple Seasonal […]

    Reply
  3. What To Serve With Pork Roast? Perfect Pork Roast Recipes And Sides For You says:
    November 12, 2017 at 9:25 pm

    […] The thing is, with the invention of equipment such as a spiralizer (God bless the souls of the inventors), you can now make what would have ordinarily been a regular fruit into an awesome noodle that can replace whatever starchy pasta you would rather not have, and that’s the case with this recipe by Simple Seasonal. […]

    Reply
  4. Winter CSA Week #7 | Your CSA says:
    February 9, 2018 at 10:04 am

    […] Recipe: Roasted Rutabaga with Maple Syrup and Thyme, Apple Rutabaga Soup, Baked Garlic & Herb Shoestring Rutabagas […]

    Reply
  5. 9 Surprisingly Simple Ways to Eat Rutabaga | The Great Indian Library says:
    October 21, 2018 at 4:52 am

    […] through a spiralizer. You can eat them raw, but they’re lovely baked into a casserole. Try then tossing them with olive oil and herbs or transform into a gooey, rutabaga-noodle […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I'm Rachel! Welcome to Simple Seasonal, a resource for simple, healthful, and delicious recipes that help you make the most of seasonal produce from your local farmer's market, CSA, or home garden. Simple Seasonal is committed to a whole foods diet. With an occasional cookie... ;)


Recipes in Your Inbox!

Sign up to get free updates!

Search

Connect With Us

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
  • Twitter
  • YouTube

Connect With Us!

If you're active on social media, you'll find Simple Seasonal there as well. Feel free to connect, share, and say hello!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
  • Twitter
  • YouTube

Discover Summer Recipes

Homemade Roasted Garlic Baba Ganoush
Cucumber Tuna Bites
Chili Garlic Pineapple Sauce
No Fry Fried Ice Cream
Fennel and Carrot Puree
Pork Chops with Peach Salsa

Discover Summer Recipes

Sticky Chipotle Cauliflower Wings
Israeli Couscous Salad
Kohlrabi Risotto with Roasted Tomatoes
No Cook Cilantro Lime Crab Tacos
Fairy Tail Eggplant with Red Pepper and Garlic Sauces
Grilled BBQ Dry Rubbed Pork Chops

Copyright © 2023 · Simple Seasonal · Privacy Policy · ↑ Back to top

Privacy Policy