Low Carb Greek Lemon Roasted Potatoes
Transform your side dish game with these flavorful Low Carb Greek Lemon Roasted Potatoes, a guilt-free twist on a Mediterranean classic! This recipe replaces traditional potatoes with rutabagas, offering a low-carb alternative brimming with zesty lemon, aromatic garlic, and fragrant dried herbs like oregano and thyme. Roasted to golden perfection with a splash of broth for added moisture, these wedges are irresistibly tender and infused with tangy, savory flavors. Finished with fresh parsley for a vibrant touch, this dish is perfect for pairing with grilled meats, seafood, or plant-based mains. Easy to prepare in under an hour, it's a healthy and satisfying option for weeknight dinners or festive gatherings. Explore the art of Greek-inspired low-carb cooking with this enticing recipe!
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Recipe Information
Ingredients
- 1 pound rutabagas
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.75 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken or vegetable broth
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Peel the rutabagas and cut them into wedges, similar in size to traditional potato wedges.
In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Mix well to create the marinade.
Add the rutabaga wedges to the marinade in the bowl and toss to ensure they are evenly coated.
Transfer the marinated rutabaga wedges to a large baking dish or baking sheet, spreading them out in a single layer.
Pour the chicken or vegetable broth over the rutabagas in the baking dish. This will help keep them moist and add flavor as they cook.
Roast the rutabagas in the preheated oven for about 45 minutes, or until they are tender and golden brown. Stir the wedges halfway through the cooking time to ensure even roasting.
Once cooked, remove the rutabagas from the oven and let them cool for a few minutes.
Sprinkle the chopped fresh parsley over the roasted rutabagas for a burst of color and added freshness.
Serve warm as a delicious low-carb side dish, perfect for pairing with grilled meats or roasted vegetables.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 21.4 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1563 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
