Roasted rutabaga is a great lower carb potato substitute with an earthy sweetness and the faint peppery tang of radishes. Serve with roasted meats.

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If you haven?t tried rutabaga, I suggest you try this as your first recipe. It?s so delicious my family couldn?t stop eating it the other night. Who would have ever thought that my kids would eat rutabaga" Not me!
Ina Garten will tell you that everyone likes roasted vegetables. Roasting caramelizes the natural sugars in food, bringing out a rich and more concentrated flavor. And nothing could be easier than arranging seasoned vegetables in a pan and letting them do their thing in the oven.

Roasted Rutabagas
Rutabagas are a root vegetable similar to turnips but a little firmer, sweeter, and with a lower water content. Both have an earthy flavor and a slight radish-like tang or bite. When roasted, a rutabaga will texture more squash-like and keeps a firm texture while a turnip becomes more limp when roasted.
I’m always on the lookout for low carb potato alternatives. The most common potato substitute is cauliflower. I use it to make loaded cauliflower, fluffy mashed cauliflower potatoes, and creamy cauliflower mac and cheese casserole. However, I really LOVE rutabaga. Yes, it’s higher in carbs, but if paired with roasted or grilled meats and a salad, it’s fine for a ketogenic low carb diet.
I found that roasting the rutabaga with onions imparts a slight ...