Roasted swede is a simple recipe which totally transforms this humble vegetable. Swede is low in carbs and full of goodness, so it's a healthy addition to a Sunday roast. It's easy to make, packed with flavour, and takes just 30 minutes to cook.
Have you ever walked past a pile of swedes in the supermarket, and wondered how to cook them? Admittedly, they are not the prettiest of vegetables. And they don't even look particularly healthy...
Why make roasted swede?
- It's very nutritious. Despite its brownish colour, swede is a member of the same family as broccoli, cabbage and kale. Swede is high in fibre, and an excellent source of a number of key minerals. It's also a good source of vitamins E, C and folate.
- Low in calories and carbs. Roasted swede has less than half the carbs and calories of roast potatoes. But it's still comforting and filling:)
- Roast swede tastes delicious. Roasting really intensifies the flavour, and brings out a nutty sweetness. (The same happens with these roasted potatoes, sweet potatoes and carrots)
- This is a really simple and budget friendly recipe to make, with just a handful of ingredients.
Swede. In many countries swede is also known as rutabaga - they are exactly the same vegetable. Swedes are usually sold whole, and look rather like a large turnip. Don't be put off by the fact that a swede might look quite large to serve 4 people. As it cooks it will shrink considerably, and you'll wish you'd cooked more! (If you do end up with any left over raw swede, mashed carrot and swede is a delicious combination, and you can also make oven baked swede fries or parsnip and swede soup.)
Olive oil. I used a plain extra virgin olive oil, but you could also use a flavoured oil if you prefer. In fact, this is an ideal time to use up some of the flavoured oils that you might have lurking in the back of the cupboard! A touch of chilli, garlic or herbs would all complement roasted swede well. If you prefer, you could also use another healthy oil.
Thyme. I love the flavour of thyme, and it goes really well in this recipe. But you could also use other herbs instead. If you are serving roast swede with lamb, then rosemary would also be a perfect accompaniment. If you are using dried herbs, you'll need less, as the flavour is much more concentrated. If you don't have individual herbs, you could also use a teaspoonful of dried herbs.
Seasoning. Be generous with the salt and pepper. The salt will help to remove the moisture from the swede which will allow it to brown and caramelise.
You'll need a sharp knife to cut the swede, as it's quite a tough vegetable. Trim the base so that it is level, then cut the swede in half. Peel each half, then lie it face down and cut into 1.5cm slices. Then cut each slice into dice.
Put the diced swede into a bowl with the olive oil, seasoning and herbs, and toss it well.
Spread the swede out on a baking tray. You may need 2 trays, as the swede needs to be spaced out so that it can roast properly.
Roast in a preheated oven at 200 degrees for 30 minutes. Turn partway so that it is evenly cooked.
Storage and leftovers
If you do end up with some leftover roasted swede, pop it in an airtight container in the fridge for up to 3 days. You could toss it with some salad ingredients in a balsamic dressing. Or warm it through with some pan fried leeks and maybe a few cubes of bacon for a quick lunch.
Frequently asked questions
Whilst you can eat the skin of swede, it's best to peel it for this recipe so that it cooks evenly.
No, there's no need to parboil the swede. It will cook through fully in the oven in 30 minutes.
Woody herbs such as sage, rosemary and thyme all go well in this roasted swede recipe. If you like, you could also add spices such as chilli and cumin.
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Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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- 1 large swede
- 2 tablespoon olive oil
- 1 tablespoon fresh thyme leaves or use 1 teaspoon of dried
- salt and pepper
- Preheat the oven to 200 degrees (180 fan).
- Trim the base from the swede and carefully cut the swede in half. Using a vegetable peeler, remove the skin. Lie each half face down on the board and cut into 1.5cm slices. Cut each slice into 1.5 cm dice.
- Toss the swede with the olive oil, herbs and seasoning.
- Spread out on a baking tray and roast for 30 minutes. Turn partway to ensure the swede roasts evenly.
Please note nutritional information is per serving and is provided for guidance only.