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
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
Roasted Root Veggies with Herbs
Roasted Brussels Sprouts with Balsamic
Roasted Green Beans with Almonds
Roasted Cauliflower with Curry
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.
Happy Cooking
~Katie
Don’t miss this Ultimate Guide to Turnips!
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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.
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
Keywords: turnips,roasting,paleo,vegan,glutenfree,grainfree,dairyfree,healthy,low glycemic
So simple! Never made roasted turnips but with such an easy recipe, I can’t wait to give it a try.
★★★★★
Hi Jori! I hope you’ll try them!
Looks like a great weekday staple. Health and delicious!
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They’re so basic, and a great way to prepare an underused veggie in my opinion.
I love roasted veggies and I can’t believe I’ve never thought to roast turnips. Definitley trying this!
★★★★★
They’re not the most popular root veggie that’s for sure. I’d like to change that. Or at least put them on folks radars!
I love turnips and don’t use it quite much though. Looks so delicious!
★★★★★
You’re not the only one! My guess is they just need to catch on. They’re much lower in carbs than potatoes, so I have a feeling once people discover how easy and yummy they are, they’ll be as cool as kale.
Great, easy to follow instructions! A great way to add more turnips to our diets. Thanks!
★★★★★
I am so glad you find the recipe easy to follow. That is always great feedback to receive and I appreciate it!
I think roasting root vegetables is the best way to cook them. That beautiful golden caramelization is my favorite. I think turnips are underused — thanks for the reminder of how delicious they can be. 🙂
★★★★★
Roasting root veggies is a way of life for me, lol!
This is such a lovely, simple to make side-dish. I love root veggies roasted in the oven.
★★★★★
Turnips are an under used veggie in my kitchen…and roasting makes just about everything magical, got to try!
★★★★★
I hope you enjoy them Tessa!
I appreciate the detailed instructions in this recipe. I’ve been wanting to branch out into roasted turnips, and now I’m inspired. Thanks!
★★★★★
Oh yeah! They’re no big deal once you’ve tried them. So easy and quite tasty!
Ooh, I actually love turnips but only cook them on the stove. Roasting them is a great idea!
★★★★★
Easy and simple sides like this are my fav! This looks amazing.
★★★★★
I love easy recipes! I use them often when I am running and don’t really have time to cook. So these turnips are perfect – AND the recipe is vegan and whole 30!
★★★★★
I have actually never had roasted turnips! There you go, something new to try! Looks like a great side dish 🙂
★★★★★
healthy simple and delicious!
★★★★★
I love how simple this is! I bet those seasonings give the turnips the perfect flavor.
★★★★★
These look incredible, my husbands’ family got me hooked on mashed turnips, so it’s definitely time to branch out and try them roasted!
★★★★★
these look great, thanks for sharing — I def need to try turnips again
★★★★★
I am a turnip fan, and roasting them does bring out something special in them, doesn’t it?
★★★★★
I used to only eat turnips on Thanksgiving until I discovered how good they are raw or roasted. These look great, I love simple side dishes!
★★★★★
Thank you!