This Roasted Turnip Recipe is flavor-packed, low-carb, and easy to make. With just a little olive oil and some common pantry seasonings, you too, can enjoy this cool-season root vegetable side dish. I love to serve them with grilled chicken, roasted turkey, roasted chicken, meatloaf, and hamburger steak.
This is the time of year for all kinds of delicious root vegetables. Take advantage of the best that mother nature has to offer and enjoy the unequivocal taste and health benefits of freshly roasted vegetable recipes.
What are turnips
Turnips are a root vegetable that is low in carbohydrates. The turnip is a cousin to broccoli, brussels sprouts, and kale. They are in season in the United States during the cooler seasons of spring and fall. They provide plenty of vitamins and fiber and are low in calories. The greens of the turnip (commonly known as turnip greens) are also edible and are a staple in Southern cooking. Smaller turnips taste sweeter and less bitter, while larger turnips are woodsy and peppery in taste.
Roasted Turnips Ingredients
To make Roasted Turnips, you will need fresh turnips, olive oil, dried marjoram, dried thyme, crushed rosemary, garlic powder, onion powder, kosher salt, and freshly ground black pepper.
How to make roasted turnips
First, peel and cut the turnips into chunks. Then combine the turnips and spice mixture in a bowl. Drizzle with olive oil and toss to coat. Spread the turnips on a baking sheet covered with parchment paper. Roast for 25-30 minutes or until fork tender turning halfway through the roasting time. If desired, season with more salt and pepper to taste.
Recipe Tips
- Turnips are in season in the United States in the spring and in the fall, so keep your eyes open for them.
- I use dried herbs since they do much better when roasting. Reserve fresh herbs for sprinkling on after roasting.
- You do not need to peel turnips before cooking; however, I do recommend peeling them as they have thick skins with a bit of an aftertaste. Use a vegetable peeler just like you do with potatoes and carrots. Baby turnips do not need to be peeled.
- Parchment paper helps to brown the turnips evenly and makes for very easy pan cleanup.
- Try roasting them with other root vegetables like carrots, potatoes, beets, or parsnips.
- For added flavor, spritz cooked turnips with fresh lemon juice.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, spread over a parchment-covered baking sheet and place in the oven at 375 degrees for about 10-15 minutes.
How to freeze Roasted Turnips
To freeze roasted turnips, let the turnips fully cool on the baking sheet. Then place the baking sheet into the freezer. Let them fully freeze before removing them from the baking sheet and placing them in a zipper freezer bag. This process is known as flash freezing. Freeze for up to 3 months. Take out as many or as little as you like and use in soups, stews, or reheat in the oven.
More roasted vegetables
Roasted Turnips
Ingredients
- 3 lbs. medium turnips peeled and cut into chunks
- 1 teaspoon dried marjoram
- ½ teaspoon dried thyme leaves
- ½ teaspoon crushed rosemary
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 3-4 tablespoons olive oil
Instructions
- Preheat oven to 425 degrees. Line the baking sheet with parchment paper.
- Combine the turnips, marjoram, thyme, rosemary, garlic powder, onion powder, salt, and black pepper in a bowl. Drizzle with olive oil and stir to coat.
- Spread the turnips on a baking sheet covered with parchment paper. Roast for 25-30 minutes, turning halfway through the roasting time. If desired, season with more salt and pepper to taste.
Notes
- Use sliced pork butt, pork shoulder, or even pork steaks. Trim most of the heavy fat and cartilage. However, leave some marbled fat for flavor and tenderization. I prefer not to use pork tenderloin for this recipe as it is too lean.
- For aesthetic purposes, peel your carrots, potatoes, and sweet potatoes. It makes them look so much better, and you will be glad you did.
- You can make this in any kind of heavy pot that you can cover and place in the oven. You could even move to a covered casserole dish once the pot is deglazed.
- Cook just until the vegetables are tender. Overcooking makes for mushy vegetables and a not-so-satisfying texture experience.
- Store leftovers in an airtight container in the fridge for 3-4 days. For best results, reheat in the microwave at a reduced power.
- Freeze in a sturdy freezer container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave at a reduced temperature.
Nutrition
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Elizabeth Williams
I do love turnips but never thought of roasting them before. It’s a great idea of a different way to enjoy them and it seems like a simple recipe. I’ll be giving them a go this Christmas.
Tammy
Mmm such a great and easy way to prepare turnips! These were so tasty too…perfect winter side dish
Alita
Roasted turnips are great! This has become one of my favorites to make this week. Thanks for sharing your recipe.
Samantha Donnelly
I have never thought of roasting turrnips before, but sound amazing will have to try this out
Home Decor Ideas
I love turnips but I never had them roasted! This looks sooo delicious. I will try your recipe this weekend, I can’t wait!
Whitney Stewart
Great turnip recipe. I never knew roasted turnips could taste so good. Thanks for the recipe.
Star Traci
I didn’t know very much about turnips so I appreciate this very much. I have begun eating more veggies like Brussel sprouts roasted lately and theses look yummy. Thanks for the suggestion. I shall be trying it out.
Julie
Thanks for the great recipe. These roasted turnips turned out perfectly!
Everything Enchanting
I have never had these roasted turnips before! My mum makes an Indian curry with this vegetable, though. I’ll surely try your recipe, looks delicious 😍.
Rosey
Thanks for turning me on to roasted turnips. They are delicious and easy!
alita
Turnips can be a little sharp in their taste but this was really good. It turned out really well for me.
Beth Pierce
Thanks, Alita! So glad that you liked it!
Khushboo
I love roasted vegetables. These turnips turned out great. I will make them again!
Tammy
I love turnips! What a delicious way to prepare them..so simple yet so flavorful and a perfect side for the holiday dinners coming up!
Mosaic design
I never had roasted turnips, they seem so so good! I had turnip pickle but that is very different…I can’t wait to try it.
Luna S
I would have never guessed they were turnips! They look like potatoes and look delicious.
Samantha Donnelly
Apart from adding them to stews and casseroles I have never cooked turnips in other ways. Definitely going to try roastiing them next time