Roasted Turnips are a simple, healthy, and nutritious vegetable side dish that pairs well with almost any weeknight meal. This potato alternative dish is low-calorie, paleo-friendly, vegan, whole30 approved, and ready in just under an hour!

close-up of a platter of roasted turnips from overhead

I originally shared this recipe on 2/15/19. I have updated the post to share it with you again today.

Why We Love This Recipe For Roasted Turnips

Don’t worry, we understand that turnips are one of those random roots that seem a bit intimidating if you’ve never cooked them before. For turnip newbies, you can learn more here: The Ultimate Guide to Turnips.  But, if you are already a fan, don’t miss our turnip casserole, or these creamed turnips.

Key Ingredients For This Recipe

the turnips, and seasonings on a dark tabletop

Turnips

When buying turnips, it’s important to know that size affects taste. Smaller turnips tend to be sweeter, more like a carrot while larger turnips are more peppery in flavor, similar to a radish.

Also, larger turnips tend to be older and can have a woody and fibrous layer, even when peeled, so smaller ones are preferred for this recipe. Also, look for turnips that are smooth and not wrinkled. Wrinkled turnips have lost some of their moisture and will not have as pleasant of a texture when consumed.

Peel the turnips with a sharp vegetable peeler and cut off the top and tip. Cut the turnips into large bite sized pieces.

Avocado Oil

Avocado oil is our preferred neutral cooking oil; however, an organic canola oil or olive oil will work just as well when coating the chunks of turnips.

Salt & Pepper

Of course, you’ll also need salt and pepper. Note that we recommend table salt (or iodized salt) for this recipe. You may use kosher salt instead, but you will want to double the measurement.

Additional Ingredients

  • Dried oregano
  • Dried thyme
  • Garlic powder

Roasted Turnips Step-By-Step Instructions

preheat the oven then toss the turnips with oil and roast

Step 1: Prepare Turnips

Preheat oven to 425°F. Cut turnips into 1.5-inch chunks. In a large bowl, toss to coat turnips, oil and salt and ground black pepper to taste.

Step 2: Roast Turnips

Transfer the turnips to a baking sheet and place them in the oven. Roast for 30 minutes, stirring once or twice.

mix herbs and add to the turnips then roast until they are tender and browned

Step 3: Make Herbed Mixture

In a small dish combine oregano, thyme, and garlic powder.

Step 4: Season and Serve

Remove the turnips from the oven. Sprinkle with the herb mixture and with a spatula, toss to coat. Return to the oven and continue to roast. Remove when turnips are fork-tender and browned in spots, about 5 minutes. Serve warm.

closeup of a platter of roasted turnips

What Can I Serve With Roasted Turnips

FAQs

How to store leftovers

Like other roasted vegetables, roasted turnips are great for meal-prep and can be made ahead. Prep ahead or store any leftovers in an airtight container in the fridge for up to 5 days.

Do turnips need to be peeled prior to roasting?

Yes, turnips need to be peeled before roasting. The skin on a turnip generally is tough, bitter, and often times coated in wax to protect it during shipping. However, turnips can be very difficult to peel, and some people find it easier to simply slice off the skin using a sharp paring knife versus using a vegetable peeler.

What other seasonings taste good with roasted turnips?

To mix up the flavor profile of this dish depending on your menu, you can use a purchased spice blend instead of the blend I used here. Some to try are curry powder, Mexican seasonings or Italian Herb Blend. You can also drizzle on balsamic vinegar or lemon juice after they are finished roasting. Instead of dried herbs you can add on fresh herbs at the end like I did in these Spring Roasted Root Veggies with Herbs.

Are turnips low carb?

Yes, they are a great low-carb alternative to starchy potatoes. These have 9 grams net carbs per one-cup serving.

Are turnips low FODMAP?

Yes, turnips are considered low FODMAP, meaning they’re low in certain fermentable carbohydrates that may contribute to digestive distress. Even though turnips contain raffinose and may produce gas, they don’t contain high levels of fermentable carbohydrates typically known to worsen symptoms of certain conditions. {Information provided by Danielle Omar, RDN.}

Additional Roasted Vegetable Recipes To Try

  1. This Curry Roasted Cabbage and our Curry Roasted Cauliflower are two for curry lovers.
  2. Roasted Broccoli is an easy and healthy side dish that is perfect any night of the week. Sweet and toasty broccoli is paired with sliced garlic, Asiago cheese, and crunchy almonds and finished with a burst of bright lemon juice for one addicting fresh dish.
  3. These Balsamic Roasted Brussels Sprouts are a perfect vegetarian side dish. They require only a few simple ingredients and are ready in just 45 minutes, with the result being utterly delicious.
  4. Classic Roasted Green Beans with Almonds is a simple yet perfect side dish to serve at a casual weeknight dinner and fancy enough for a holiday celebration.
a plate of turnips with unpeeled purple top turnips on the tabletop too

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make these recipes, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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close-up of a platter of roasted turnips from overhead

Simple Roasted Turnips


  • Author: Katie Webster
  • Total Time: 45 Minutes
  • Yield: 4 servings 1x

Description

Simple Roasted Turnips! A lower starch vegetable side dish, only 9 g net carbs! A great alternative to roasted potatoes, and Whole30 and paleo approved. For just 83 calories per cup they’re quite filling and nutritious.


Ingredients

Scale
  • 7 cups turnips peeled and cut into 1 1/2 -inch chunks (about 6 medium)
  • 1 tablespoon avocado oil
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dry thyme
  • Generous pinch garlic powder

Instructions

  1. Preheat oven to 425 degrees F.
  2. Toss turnips, oil, salt and pepper in a large bowl. Spread out on a large, rimmed baking sheet. Transfer to the oven. Roast, stirring once or twice, for 30 minutes.
  3. 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
  4. 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

  • Store any leftovers in an airtight container in the fridge up to 5 days.
  • Add the seasonings only for the last five minutes so they will not burn and become bitter.
  • Feel free to use other spice mixes!
  • Turnips are cooked when a fork or paring knife slips easily into the flesh without resistance and then out again.
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

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

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