Roasted Turnips

These Roasted Turnips are tasty 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. I love to serve them with grilled chicken, roasted turkey or 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 vegetables.

What are turnips

Turnips are a 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 spices 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.

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.
• Most turnips need to be peeled prior to cooking 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 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.

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!

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