roasted turnips
Here is a simple recipe for Roasted Turnips. It’s a great recipe for beginners because it is so easy. It is a great vegetable side dish alternative to potatoes and is paleo friendly, vegan and whole-30 approved!
Since I have been cooking paleo this year, I have gotten in the habit of making a root vegetable as one of the side dishes we eat with our meals. My children don’t seem to miss the grains as much, when there is a starchy veggie on the plate. In the process I have fallen in love with roasted turnips! I love how simple it is to make them while I am focusing on the rest of dinner. Basically just peel them, chop them into chunks, toss with oil and salt and then let the oven do the rest.
Don’t worry, I understand that turnips are one of those random roots that seem a bit intimidating if you’ve never cooked them before. In case you missed it, I’ve already shared all sorts of turnip facts in my The Ultimate Guide to Turnips. So if you aren’t sure what the difference between a turnip and a rutabaga, you can head over there for the answer and more.
Choosing Turnips for Roasting:
Turnips that are older can have a woody and fibrous layer (even when peeled) so look for smaller turnips if possible. Also look for turnips that are not wrinkled. That means they have lost some of their moisture and will not have as good texture.
How to Cook Roasted Turnips
Trim and Peel
- Remove the root tip and the rough end where the greens were attached. Then peel the turnip with a vegetable peeler.
- If yours are larger (tennis ball or larger) then make sure to peel them thoroughly.
- If I am concerned my turnip may be too tough on the outer layer, I peel them more aggressively with a paring knife instead of a vegetable peeler. This will remove the tough outer layer.
Cut the turnips into chunks.
I cut mine in half through the equator, then into six or so chunks, angling my knife so they are all about the same size and thickness. This will ensure they will cook evenly.
Roast
- Toss the turnips with salt and oil.
- Then spread them out on a baking sheet.
- Roast the turnips, stirring once or twice, until they are browned in spots, and almost tender.
Season at the End Of Roasting
Then add on some flavor by mixing garlic powder, oregano and thyme and tossing the turnips with the herb mix. The reason to wait until the end to do this, is that otherwise the garlic and herbs would burn and become bitter. Feel free to use other spice mixes!
How To Know They Are Cooked
Roast about 5 minutes longer until the turnips are nice and soft. You can check by testing with a fork. It should slip into the turnip flesh easily without resistance.
Steps To Make This Recipe
- 1. Cut turnips into 1.5-inch chunks. Toss with oil and salt.
- 2. Transfer the turnips to a baking sheet and transfer to the oven. Roast 30 minutes, stirring once or twice.
- 3. Combine oregano, thyme and garlic powder in a small dish.
- 4. Sprinkle the seasoning mixture over the turnips and toss to coat. Roast 5 minutes longer.
What to Serve With Roasted Turnips
Turnips have a naturally spicy flavor so they pair well with beef. These steaks with kale pesto would be awesome as would this beef tenderloin with mushrooms.
To get some leafy greens on the plate try this chopped winter salad or this overnight kale caesar.
If you prefer chicken, this Balsamic Chicken recipe is fantastic and since the oven is already set to 425 for these turnips, you can just pop the chicken in on another rack!
More Roasted Vegetable Recipes To Try
- If you’ve ever wondered if you can roast cabbage, the answer is yes! Here’s how, and I’ve kicked up the flavor too: Curry Roasted Cabbage
- The classic lemon and cheese flavors go great with the sweet flavors in Roasted Broccoli with Asiago
- Here’s a nice medly to serve through the winter and into the early spring Roasted Root Veggies with Herbs
- Roasted Brussels Sprouts with Balsamic, the vinegar really compliments the roasted Brussels so well!
- Roasted Green Beans with Almonds, a classic combination but this time it’s roasted. Comes out fantastic!
- Roasted Cauliflower with Curry, this one is an all time fan favorite! Try it and let me know!
Thanks so much for reading. If you make this recipe, please come back and let me know how you liked it by leaving a star rating and review! It really helps a lot.
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Happy Cooking
~Katie
Don’t miss this Ultimate Guide to Turnips!
Printroasted turnips
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 cups 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Simple Roasted Turnips! A lower starch vegetable side dish. (only 9 g net carbs!) A great alternative to roasted potatoes, and whole 30 and paleo approved. For just 83 calories per cup they’re quite filling and nutritious.
Ingredients
7 cups turnips peeled and cut into 1 1/2 -inch chunks (about 6 medium)
1 tablespoon avocado oil
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dry thyme
Generous pinch garlic powder
Instructions
- Preheat oven to 425 degrees F.
- Toss turnips, oil and salt if using in a large bowl. Spread out on a large rimmed baking sheet. Transfer to the oven. Roast, stirring once or twice, for 30 minutes.
- Mix oregano, thyme and garlic in a small dish. Remove the turnips from the oven. Sprinkle the turnips with the herb mixture and toss them with a spatula to coat
- Return to the oven and roast, until the turnips are tender when pierced with a fork, and browned in spots, about 5 minutes longer. Serve warm.
Notes
Add the seasonings only for the last five minutes so they will not burn and become bitter.
Feel free to use other spice mixes!
To test if the turnip is cooked:
Use a fork or paring knife. It should slip into the turnip flesh easily without resistance and then out again.
Nutrition
- Serving Size: 1 cup
- Calories: 83
- Sugar: 8 g
- Fat: 4 g
- Saturated Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
Excellent roasted vege.
★★★★★
Thank you Rhonda!
Love this recipe! Side note, under the roast section of the typed instructions there is a “T” missing at the start of the word “Then”. Thank you for you for your hard work cultivating these ideas. God Bless!
★★★★★
Thank you! Fixed!
Super simple! Made it on the bbq and tossed in a few little beets with the turnips. So yummy! Thanks!
★★★★★
That is a great idea. I have to try that! Thanks for coming back by Heather.
would help if recipe specified oven temperature for roasting the turnips
Step 1. Preheat the oven to 425.
Hope you enjoy the turnips Robert.
Great combo of spices! We signed up for misfit market this past year and we get an assortment of veggies (ones I’ve never tackled before!) I pretty much roast every veggies anyway but had no clue what flavors or heat/time to use…this was a great recipe…took me about 30 mins
★★★★★