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
- 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 them 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.
- 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.
- 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!
- 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.
What to Serve With Roasted Turnips
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
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.
Don’t miss this Ultimate Guide to Turnips!Print
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.
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
- 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.
- 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