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close-up of a platter of roasted turnips from overhead

Simple Roasted Turnips

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5 from 36 reviews

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


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.


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


  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.


  • 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


  • 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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