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 roasted turnip seasoning ideas?

To mix up the seasonings for turnips, 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 make turnips taste good by drizzling 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. Red more about turnip nutrition here.

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. }

Easy Roasted Turnips

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

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Instructions

Preheat oven to 425 degrees F.
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.
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.

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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