• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Copyright
    • Disclosure
    • Privacy Policy
    • Contact / PRs / Review Policy / Link Policy
  • Recipe Index
  • Ingredients
  • As Seen
  • Credit Crunch Munch
  • Extra Veg
  • Work With Me
Fuss Free Flavours

Fuss Free Flavours

Easy recipes you will make again | Travel | Reviews

  • Home
  • All Recipes
    • Quick & Easy
    • Recipes by Course
      • Breakfast & Brunch Recipes
      • Main Meal
      • Side Dishes
      • Drinks
      • Starters & Light Bites
      • Desserts & Puddings
      • Baking
        • Biscuits and cookies
        • Bread Recipes
        • Cake
        • Cupcakes
        • Muffins
        • Pie
      • Soup
      • Salad
      • Dips, Dressings, & Sauces
      • Easy Jam, Jelly & Preserve Recipes
    • Recipes by Cuisine
      • American
      • Chinese
      • French
      • Italian
      • Other Cuisines
      • Vegetarian Recipes
      • Vegan Recipes
  • Recipes by Main Ingredient
    • Beef
    • Poultry
    • Pork
    • Lamb
    • Game
    • Fish & Seafood
    • Beans & Lentils
    • Pasta
    • Grains & Rice
    • Fruit
    • Vegetables
    • Dairy
    • Booze
  • Travel
    • Rest of Europe
    • French
    • Rest of the world
    • Food Origins and Stories
You are here: Home / Recipes / Easy Ways to Extra Veg (and Fruit) / Easy Roast Swede (Roast Rutabaga)

Easy Roast Swede (Roast Rutabaga)

Published on March 20, 2020 by Helen 7 Comments
Last Updated on June 9, 2020

Jump to Recipe - Print Recipe

Unsure how to cook that swede in the latest vegetable box? Roast swede (or rutabaga) is delicious and perhaps the most flavoursome way to make the most of this staple root. My spiced version is a great addition to a Sunday roast, or can be added to soups and salads. 

A close up of a red dish containing roasted swede

Table of Contents

  • How Do You Cook Swede?
  • What Spices Should I Use?
  • How to use Roast Swede 
  • How to Roast Swede
  • Hints, Tips and Variations 
  • More Flavours
  • Easy Roast Swede (Rutabaga)
    • Ingredients
    • Instructions
    • Notes

How Do You Cook Swede?

Swede (rutabaga to the Americans) is a longstanding staple of British agriculture and the British menu. That being so, it’s surprising how many people now seem uncertain about how to cook swede. It’s a real shame, as it’s a great winter vegetable – inexpensive and tasty, with plenty of vitamins and few food miles.

Traditionally, of course, it is served mashed (or bashed) with haggis. It’s also great in casseroles or soups. Roast swede is particularly good, and this spiced version makes a delicious side dish.

The sweetness in this dish comes from the Maillard reaction, the changes in the amino acids and sugars at high temperatures as the swede browns. This is why it is important to turn the vegetable half-way through cooking is important, to ensure every piece gets hot enough all over.

It’s also important to have the salt in there. It draws out water, helping the reaction that makes for a much tastier dish.

What Spices Should I Use?

I used harissa, the chili based spice blend from North Africa. I love the way that the earthiness of the swede is offset by the heat of the chilli.

However, it’s worth experimenting with other spices and spice blends, from ras el hanout to garam masala or curry powder, or your own blends of herbs and spices. 

How to use Roast Swede 

Roasting sweetens the swede / rutabaga and I find it far more palatable than boiled or mashed.  To use it try 

  • Adding to soup – we love our gently spiced roast swede soup! 
  • Serve as a side with your main meal.
  • Add to all types of salads, green, pasta or rice to make them go further and to add that important portion of Extra Veg!  

How to Roast Swede

Top down view of a swede, and dishes of olive oil and spices

Assemble the ingredients, and put the oven on to 200°C / 400°F / Gas Mark 6.  

A top down view of a wooden chopping board with a piles of cubes of raw swede on it

Step one – Peel the swede. Cut it into quarters, then slices, then batons. Finally, chop it into 1 cm / ½” cubes.

Swedes can be quite tough, so you do need a good sharp heavy knife. This is a great recipe to use up all the little pieces left over if you make roasted swede chips. 

Fuss Free Tip 

If the first cuts through the whole vegetable are difficult, put a folded tea towel over the back of the knife blade, so you can push down hard with your hand. 

This really makes those initial cuts easier.  

A top down view of an oven dish of swede ready to be roasted

Step two – Throw everything – the swede, olive oil, spices, salt and pepper – into a roasting dish, and give them a good mix. I find the easiest way to do this is with my hands.  

Make sure there is enough room to spread the cubes out so they are only one layer deep. If necessary, use two roasting pans rather than pile them up. 

Fuss Free Tip

The smaller you cut the cubes, the faster they will roast. Smaller chunks have more surface area to caramelise, creating all the flavour.  

Make sure that the roasting tin is big enough for all the chopped vegetables to form one layer, because you want them to roast, not steam. 

A top down view of a dish containing roasted swede

Step three – Roast your swede at 200°C / 400°F / Gas Mark 6 for 30–40 minutes. Give the pan a good shake half way though cooking, when the swede is starting to brown.

Once done, the swede will be soft when tested with a knife. The pieces will have reduced in size by about a third and will be golden orange in colour.  

A top down view of a cast iron dish of roasted swede with a serving spoon

Hints, Tips and Variations 

  • You need a good heavy sharp knife to tackle the hard swede. 
  • You can prepare the swede in advance and keep in the fridge in a bowl of water for a day (drain well and pat dry with a tea towel before cooking), or freeze and cook from frozen. 
  • Vary the spices – any warming spice or blend works well here. 
  • Spread the swede out so you only have one layer in the dish.  You want it to roast, not steam.  If needed use two roasting trays.  
  • Once cooked the roasted swede will keep in the fridge in a sealed container for 4 days. 

More Flavours

  • As above change the spices, I used harissa, but other blends would all work well.  It is a great way to use up half used packets of seasoning mix such as taco, fajita, cajun or jerk.  Other blends that would work are the Middle Eastern blends such as ras en halout, Baharat and Za’atar. 
  • Add extra sweetness with some honey or maple. 
  • Add a spoon of honey, a woody herb like thyme, and some hazelnuts for thyme and hazelnut roasted swede.
  • Chilli and cumin is a classic combination, throw a spoon of each in with a drizzle of honey for chilli cumin swede. 
  • Sprinkle finely grated Parmesan over about 10 mins before the end of cooking for Parmesan roasted swede. 
Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
A close up of a red dish containing roasted swede
Print Recipe
5 from 6 votes

Easy Roast Swede (Rutabaga)

Spiced roast swede makes a delicious side dish. If you always thought you didn't like swede try roasting it! Once cooked it is sweet, delicious and a perfect side. After roasting it you will love swede!
Servings: 4
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time30 mins

Ingredients

  • 1 swede (rutabaga) (500g)
  • 2 tbsp olive oil
  • 1 tsp harissa
  • salt and pepper

Instructions

  • Peel the swede and cut into quarters. Slice and then cut into 1 cm / ½" cubes. Heat oven to 200°C / 400°F / GM6
  • Put everything in a roasting pan, making sure that there's enough space so that the swede is not piled up. Mix well to coat each cube with oil and spice.
  • Roast for 20 minutes. Turn the swede with a spatula.
  • Return to the oven for a final 15–20 minutes.
  • Serve immediately.

Notes

  • You need a good heavy sharp knife to tackle the hard swede. 
  • You can prepare the swede in advance and keep in the fridge in a bowl of water for a day (drain well and pat dry with a tea towel before cooking), or freeze and cook from frozen. 
  • Vary the spices - any warming spice or blend works well here. 
  • Spread the swede out so you only have one layer in the dish.  You want it to roast, not steam.  If needed use two roasting trays. 
  • Once cooked it will keep in the fridge in a sealed container for 4 days. 
Even more flavours for roasted swede
  • As above change the spices, I used harissa, but other blends would all work well.  It is a great way to use up half used packets of seasoning mix such as taco, fajita, cajun or jerk.  Other blends that would work are the Middle Eastern blends such as ras en halout, Baharat and Za’atar. 
  • Add extra sweetness with some honey or maple. 
  • Add a spoon of honey, a woody herb like thyme, and some hazelnuts for thyme and hazelnut roasted swede.
  • Chilli and cumin is a classic combination, throw a spoon of each in with a drizzle of honey for chilli cumin swede. 
  • Sprinkle finely grated Parmesan over about 10 mins before the end of cooking for Parmesan roasted swede. 
Nutritional Information 
  • This recipe is 3 Weight Watchers Smart Points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Easy Roast Swede (Rutabaga)
Amount Per Serving
Calories 99 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 28mg1%
Potassium 294mg8%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin C 24mg29%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: Extra Veg
Keyword: roast rutabaga, roast swede
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

Related Posts

  • Close up of swede chips with sticky honey and mustard dressing.
    Swede Chips (Rutabaga Fries) With Sticky Mustard Dressing
  • A tabletop set with two blue bowls filled with golden roasted swede soup
    Easy Roasted Swede Soup (Rutabaga Soup)
  • Roast Carrot Dip {Vegan & Gluten Free}
  • This mini roast is glazed with coriander and chutney and is perfect for mid week dining.
    Beef Mini Roast with a Chutney and Coriander Glaze

Filed Under: Easy Ways to Extra Veg (and Fruit), Recipes, Recipes by Course, Side Dishes Ingredients: Root Vegetables, Spices, Swede

Previous Post: « One-Pot Moroccan Chicken with Rice
Next Post: Easy Three Ingredient Fruit Cocktail Cake »

Reader Interactions

Comments

    Leave a Reply Cancel reply

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

    Recipe Rating




  1. Belinda Morris

    5 stars
    I love the idea of this, as swede is one of those veggies I never really know what to do with. Great flavour boost with the spices.

    Reply
  2. Mark

    5 stars
    So easy to make and all very tasty. A delicious side dish for many meals.

    Reply
  3. Kathryn

    5 stars
    You know, I have never even had swede before, so this recipe is going to be at the top of my list. Looks so yummy and easy!

    Reply
  4. Demeter

    5 stars
    This is one of our favorite sides dishes to make. So easy and very delicious!

    Reply
  5. Dannii

    5 stars
    We love roast swede, but the addition of harissa sounds amazing.

    Reply
  6. Alison

    5 stars
    I have never cooked a swede before! It always looked a bit intimidating but this recipe was easy to follow and the roasted swede turned out beautifully! I’ll definitely make this again!

    Reply
  7. mohan

    Thank you so much for the recipe!

    Reply

Primary Sidebar

About Me

Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
Email Button, a white envelopw with orange box coming out of it Twitter Logo, bluw circle with a white bird Facebook logo, blue square with a white F inside You Tube Logo, a red box with the words You Tube on the inside Pinterest Logo, a red circle with white P on the inside Instagram Logo, a rainbow box with a square and circle inside of it Flipboard Logo - Red square with a white F on the inside

Press/As Seen On

Image-1

Subscribe

Footer

Latest Posts

Easy Chocolate Orange Fudge

Easy Chocolate Orange Fudge

A Guide to ’Nduja & Best ‘Nduja Recipes

A Guide to ’Nduja & Best ‘Nduja Recipes

Leftover Roast Chicken Fajitas

Leftover Roast Chicken Fajitas

Christmas Fudge Recipe

Christmas Fudge Recipe

Leftover Chicken Tacos

Leftover Chicken Tacos

Homemade Traditional  Salad Cream Recipe

Homemade Traditional Salad Cream Recipe

The Guild of Food Writers Logo

Member

Privacy Policy

Copyright © 2021 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again