This Roasted Turnip Recipe is flavor packed and so 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 with Country Gravy
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 fresh roasted vegetable recipes.
What are turnips
Turnips are a low carb root vegetable. 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.
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 stir to coat. Spread the turnips on a baking sheet covered with parchment paper. Roast for 30-35 minutes or until tender turning halfway through the roasting time. If desired season with more salt and pepper to taste.
Recipe notes and helpful tips for Roasted Turnips
- 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 prior to cooking however I do recommend it as they have thick skins with a bit of an after taste. 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.
- To reheat spread over a parchment covered baking sheet and place in the oven at 375 degrees for about 10-15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to three days.
How to freeze Roasted Turnips
To freeze roasted turnips simply 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 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 simply reheat in the oven.
More vegetables to try!
Roasted Turnips
Add another healthy vegetable to your rotation with these easy Roasted Turnips. With some common pantry ingredients and about ten minutes prep time this tasty vegetable is ready to put in the oven and roast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: side
- Method: roast
- Cuisine: American
Ingredients
- 3 lbs. 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 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 30-35 minutes turning halfway through the roasting time. If desired season with more salt and pepper to taste.
Notes
- 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.
- Most turnips need to be peeled prior to cooking as they have thick skins with a bit of after taste. Use a vegetable peeler just like 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 cleanup.
- To reheat spread over a parchment covered baking sheet and place in the oven at 375 degrees for about 10-15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Keywords: how to roast turnips, oven roasted turnips, can you roast turnips
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