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 low-carbohydrate 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. Smaller turnips taste sweeter and less bitter, while larger turnips are woodsy and peppery.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Turnips: These are usually in season in the spring and the fall.
- Herbs: I use dried herbs since they do much better when roasting. Reserve fresh herbs for sprinkling on after roasting.
- Oil: You can use olive, vegetable, canola, avocado, or safflower oil.
How to Make Roasted Turnips
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Peel and cut the turnips into chunks. Combine turnips with the spice mixture in a bowl. Drizzle with olive oil and toss to coat.
- Spread the turnips on a baking sheet. Roast for 25-30 minutes.
Preparation Tips
- 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.
More Roasted Vegetable Recipes
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. If desired, season with more salt and pepper to taste.
Notes
- 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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Anna
Hi,
My turnips tasted very bitter.
So you have any advice on how to take out the bitterness? Many thanks in advance.
Anna
Beth Pierce
Sorry to hear that! When choosing turnips, go for small ones over large ones. More times than not, the smaller turnips are sweeter and more tender.
Tina
If I have to use larger turnips (which can be more bitter), I make a sauce with honey, butter, fresh rosemary, and black pepper. Brush this on the turnips for the last 4-5 of roasting.
Beth Pierce
Thanks for the tip, Tina!