Roasted Turnips are a simple, healthy, and nutritious vegetable side dish that pairs well with almost any weeknight meal. This potato alternative dish is low-calorie, paleo-friendly, vegan, whole30 approved, and ready in just under an hour!
I originally shared this recipe on 2/15/19. I have updated the post to share it with you again today.
Table of contents
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!
This recipe is a great side for a weeknight dinner, or pair it with a roast or comfort food meal on the weekend. It’s healthy and easy to make and really pairs so well with a variety of meals!
Key Ingredients For This Recipe
Turnips
When buying turnips, it’s important to know that size affects taste. Smaller turnips tend to be sweeter, more liken to a carrot while larger turnips are more peppery in flavor, similar to a radish.
Also, larger turnips tend to be older and can have a woody and fibrous layer, even when peeled, so smaller ones are preferred for this recipe. Also, look for turnips that are smooth and not wrinkled. Wrinkled turnips have lost some of their moisture and will not have as pleasant of a texture when consumed.
Avocado Oil
Avocado oil is our preferred neutral cooking oil; however, an organic canola oil or olive oil will work just as well when coating the chunks of turnips.
Salt
Note that we recommend table salt for this recipe. You may use kosher salt instead, but you will want to double it.
Additional Ingredients
- Dried oregano
- Dried thyme
- Garlic powder
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.
FAQ And Expert Tips
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.}
Additional Roasted Vegetable Recipes To Try
- This Curry Roasted Cabbage is a simple but super flavorful way to use cabbage. Plus, it’s naturally vegan, Whole30 approved, paleo, and gluten-free! Serve alongside tofu, meat, or fish for one complete and hearty meal.
- Roasted Broccoli is an easy and healthy side dish that is perfect any night of the week. Sweet and toasty broccoli is paired with sliced garlic, Asiago cheese, and crunchy almonds and finished with a burst of bright lemon juice for one addicting fresh dish.
- This side dish of Roasted Root Vegetables with Spring Herbs is a favorite side all winter and spring long. This medley is roasted, tossed with spring herbs, and finished with a touch of lemon zest of one bright and flavorful dish.
- These Balsamic Roasted Brussels Sprouts are a perfect vegetarian side dish. They require only a few simple ingredients and are ready in just 45 minutes, with the result being utterly delicious.
- Classic Roasted Green Beans with Almonds is a simple yet perfect side dish to serve at a casual weeknight dinner and fancy enough for a holiday celebration.
- Curry Roasted Cauliflower is an easy gluten-free and vegan side dish that needs to be added to your weekly dinner routine. Ready in just 30 minutes, the curry adds a flavorful boost that will make even the pickiest of eaters want to eat all their vegetables.
Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make these recipes, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
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Roasted Turnips
- Author: Katie Webster
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Total Time: 45 Minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Simple Roasted Turnips! A lower starch vegetable side dish, only 9 g net carbs! A great alternative to roasted potatoes, and Whole30 and paleo approved. For just 83 calories per cup they’re quite filling and nutritious.
Ingredients
- 7 cups turnips peeled and cut into 1 1/2 -inch chunks (about 6 medium)
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dry thyme
- Generous pinch garlic powder
Instructions
- Preheat oven to 425 degrees F.
- Toss turnips, oil and salt if using in a large bowl. Spread out on a large rimmed baking sheet. Transfer to the oven. Roast, stirring once or twice, for 30 minutes.
- Mix oregano, thyme and garlic in a small dish. Remove the turnips from the oven. Sprinkle the turnips with the herb mixture and toss them with a spatula to coat
- Return to the oven and roast, until the turnips are tender when pierced with a fork, and browned in spots, about 5 minutes longer. Serve warm.
Notes
- Store any leftovers in an airtight container in the fridge up to 5 days.
- Add the seasonings only for the last five minutes so they will not burn and become bitter.
- Feel free to use other spice mixes!
- Turnips are cooked when a fork or paring knife slips easily into the flesh without resistance and then out again.
Nutrition
- Serving Size: 1 cup
- Calories: 83
- Sugar: 8 g
- Fat: 4 g
- Saturated Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g