Everyone knows that Greek food has amazing side dishes, though they usually involve high-carb foods like rice and potatoes. Fortunately, you can have the flavours and textures you love about potato in a lower carb form simply by replacing them with rutabaga, as I did in this recipe.
Keto Greek Roast Rutabaga Recipe
Ingredients:
- 2 cloves garlic, minced
- ¼ cup avocado oil
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh thyme, finely chopped (or 1½ teaspoons dried thyme)
- 1 teaspoon fine sea salt
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- 2 smaller rutabagas (around 1¾ lbs), peeled and cut into 2" pieces
- Flaky sea salt (like Maldon or Fleur de sel, to taste
Directions:
Preheat the oven to 400F. Whisk together all the ingredients, except the rutabaga, in a large mixing bowl.
Add the rutabaga and toss in the sauce, making sure all the pieces are coated. Spread the rutabaga in a single layer in a baking tray lined with a silicon mat, making sure there is plenty of room between the pieces of rutabaga to allow air to circulate freely.
Cover with aluminum foil and bake in the oven for 30 minutes. Remove the foil and lower the heat to 375F and continue roasting for 20-25 minutes, stirring twice during the cooking. It is ready when the rutabaga is fork tender and starts to caramelize around the edges. Remove from the oven and season with salt to taste. Allow to cool for a few minutes before serving. Garnish with fresh herbs and a drizzle of extra-virgin olive oil, if desired.
Did you make this keto Greek roast rutabaga recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
