Roasted Turnips

I originally shared this recipe on 2/15/19. I have updated the post to share it with you again today.

Why We Love This Recipe For Roasted Turnips

Don’t worry, we understand that turnips are one of those random roots that seem a bit intimidating if you’ve never cooked them before. For turnip newbies, you can learn more here: The Ultimate Guide to Turnips.  But, if you are already a fan, don’t miss our turnip casserole, or these creamed turnips.

Either way, you will all love this simple recipe for roasted turnips! It can be custimized with various seasonings depending on your menu and only takes 10 minutes of active prep work. They’re simple to prepare, leaving tons of time to focus on the rest of dinner. Just peel, chop, toss with oil and salt, and let the oven do the rest!

Step-By-Step Instructions To Make Roasted Turnips

Step 1: Prepare Turnips

Preheat oven to 425°F. Cut turnips into 1.5-inch chunks. In a large bowl, toss to coat turnips, oil, and salt.

Step 2: Roast Turnips

Transfer the turnips to a baking sheet and place them in the oven. Roast for 30 minutes, stirring once or twice.

Step 3: Make Herbed Mixture

In a small dish combine oregano, thyme, and garlic powder.

Step 4: Season and Serve

Remove the turnips from the oven. Sprinkle with the herb mixture and with a spatula, toss to coat. Return to the oven and continue to roast. Remove when turnips are fork-tender and browned in spots, about 5 minutes. Serve warm.

Store any leftover roasted turnips in an airtight container in the fridge for up to 5 days.

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.

Turnips have a naturally spicy flavor that pairs well with beef such as these steaks with kale pesto or this beef tenderloin with mushrooms.

If you’re looking for a lighter meal while incorporating some leafy greens into the mix, serve alongside this chopped winter salad or this overnight kale caesar.

Or if you prefer chicken, this Balsamic Chicken would be delicious alongside the turnips. The best part is chicken and turnips cook together as they both cook at 425°F. Put the turnips on one rack, chicken on another, and voila! Dinner is done! 

To mix up the flavor profile of this dish depending on your menu, 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 drizzle on balsamic vinegar or lemon juice after they are finished roasting.

Yes, they are a great low-carb alternative to starchy potatoes. These have 9 grams net carbs per one-cup serving.

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.}