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.
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.
- 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