This honey and thyme roasted rutabaga recipe is a reader favorite because it is easy to make with a few simple ingredients. You can use this recipe for any root vegetable or mix different root vegetables, like carrots or parsnips, together to change things up.
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This savory rutabaga side dish is perfect with roasted turkey breast for a Sunday dinner (or Thanksgiving) or try it with mustard pork tenderloin (sous vide!).
But what made this recipe so popular was that it was pretty hands-off. Once you peel the rutabaga, you simply toss it in the oven.
I found during testing that if I put the honey and olive oil on the baking sheet while the oven was preheating, it allowed the honey to thin out, making it easy to mix with the oil and coat the rutabaga cubes. Plus, no need for an extra bowl to clean.
📖Why My Recipe Works
- Golden Goodness- High-heat roasting transforms rutabaga into tender-inside, caramelized-outside bites.
- Balanced Flavor Honey softens rutabaga's peppery bite while the fresh herbs add a soft brightness.
🧾Ingredient Notes
- Rutabagas- Look for ones that are firm, about 4 to 5 inches in diameter. Unlike turnips, rutabagas are better at a larger size. And they will stay tender when cooked. They should have a purplish top and creamy yellow bottom.
- Oil- Use any neutral oil. Olive oil, avocado oil, and ghee all work equally well.
- Honey- Your basic local honey is a good choice. If you want to make this recipe vegan, you can substitute maple syrup.
- Fresh Thyme- This recipe is also equally good with rosemary. Or use 1 teaspoon of dried thyme.
⏲️How to Roast Rutabagas
Start by preheating your oven to 400 F degrees. While the oven is heating up you will have more than enough time to prep the rutabaga.
Peel and Prep
To prep the rutabagas you will need to peel them, like a potato, and cut them into chunks. I aim for about ¾ to 1-inch on the dice.
To peel a rutabaga, first cut off the ends with a sharp knife and then use a vegetable peeler to remove the skin from the sides of the rutabaga. Be sure to remove any remaining bits of skin that are still attached.
Season
Coating the rutabagas with honey and olive oil can be tricky when your honey is cold. To make this easier, pour the honey and olive oil directly onto the sheet pan. Place it into the oven for 3 to 5 minutes while it is heating up.
Remove the sheet pan and give the olive oil and honey mix a stir. Add your rutabaga to the pan, and sprinkle with the thyme leaves, salt, and pepper. Toss to coat.
Be sure that the rutabaga is spread in an even single layer.
Bake
Bake the rutabagas at 400 F degrees for 40 to 50 minutes. Flip pieces and rotate the pan 2 to 3 times during bake to ensure even doneness.
The roasted rutabagas are done when the outside is golden brown and they are fork tender.
I like to garnish with additional thyme leaves.
👩🏻🍳Expert Tips
- Peeling uneven rutabaga is the hardest part of the recipe. Peeling one or two large rutabagas is much easier than a bunch of small ones.
- Make a brown sugar version by substituting it for honey. Be sure to warm the oil in the oven, mix in the sugar and then toss the rutabaga. Also highly recommend cooking on parchment paper if you go this route.
- Garnish with fresh orange zest for another layer of wintery flavor.
- Feeling spicy? Drizzle on chili oil or a little harissa for a kick.
- Don't skip warming the honey and olive oil in the oven before tossing the rutabagas. It really does make things easier.
🥗More Rutabaga Recipes
Common Recipe Questions
Rutabagas are in season from October to March. Making them a perfect winter side dish.
Rutabagas are typically peeled before cooking. The peel of rutabaga is thick and can be tough and bitter, so it is usually removed to reveal the tender, flavorful flesh underneath.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Honey and Thyme Roasted Rutabaga
Ingredients
- 1 pound rutabagas peeled and cut into ¾-inch cubes
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- 1 Tablespoon fresh thyme leaves
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400 F and place rack in the middle of the oven. Pour olive oil and honey on a large baking, place in the oven for 3 to 5 minutes while the oven is preheating.2 Tablespoons olive oil, 2 Tablespoons honey
- Remove sheet pan from the oven. Toss cubed rutabaga with olive oil and honey. Sprinkle with thyme, salt, and pepper.1 pound rutabagas, 1 Tablespoon fresh thyme leaves, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- Bake for 40 to 50 minutes until the rutabaga is fork tender and the outside is golden brown. Tossing halfway through to ensure even browning.
Video
Notes
- Store leftover rutabagas in the fridge in a covered dish for 3 to 5 days.
- Reheat in the oven at 300F degrees, microwave on medium power for 3 to 5 minutes, or pan fry.
Equipment
Nutrition
All About the Rutabaga
If you are new to the world of rutabagas, let's talk about how to cook them. First off, rutabagas are a root vegetable that is part of the cabbage family. They taste like a sweet turnip, so pairing honey is the perfect marriage of flavors.
Rutabagas are often confused with turnips. In fact, rutabagas are a hybrid of a turnip and wild cabbage. They range in size from a couple of inches to larger than six inches. They are purple on top towards the stem and fade to yellowish cream color at the bottom.
Rutabagas are called swedes or Swedish turnip in other parts of the world.
Clifford says
It's always a joy to find new ways to enjoy classic or often overlooked veggies!;Thank you!
Paula Petersen says
I’d never tried rutabaga before and this was a wonderful introduction. Thank you! I used 1tsp dried thyme but otherwise followed your recipe and was very pleased with the result.
Jen Wooster says
Thank you for the feedback! I am so happy you enjoyed it!
Kristene Rodrigues says
This was fantastic! I couldn't stop eating them right off the baking sheet! Fortunately, some made it to the dinner table, and they were a big hit. I used a little garlic powder and onion powder in with the salt and pepper. Thanks for the recipe!
Jen Wooster says
Thanks for the review, glad they were a hit!
Tracy says
Can dried thyme do the job?
Jen says
Yep, you can use dried thyme. Dried herbs are more potent so you will want to use a little less.
Toonshe says
Taste really good. Taste like sweet potatoes.
Tip: add a little salt when adding the pepper and the thyme, and when its done cooking, add the rest of the salt for a burst of flavor.
Jen says
Thanks for the review. Glad you enjoyed!
Beth says
I'm so excited to give this recipe a try! Looks so delicious and tasty! Roasted veggies are our new way of eating veggies, so glad I can try this recipe!
Marie-Charlotte Chatelain says
Hmmm I have seen rutabaga but have never made anything with it! This sounds like a lovely side dish!
Jess says
Honestly, I didn't even know what Rutabagas were until reading your recipe. Thank you for the detailed information and for informing a novice like me. Now I am excited to cook with them!
Jen says
Glad you found it helpful
Jennifer says
Better than potatoes! Easy recipe and maximum flavor. Will make again and again.
Jen says
Thanks for giving them a try
Mirlene says
Love how delicious this rutabaga looks. In fact, this is one dish that I haven't really explored well in my life, so time to get to cooking!
David says
I don't know too much about rutabagas so very helpful info! And seems like a great option for winter as you point out, so have pinned to try soon.