Roasted Turnips

For some, just mentioning turnips or rutabagas might bring back haunting childhood memories of an ugly vegetable with a bitter flavor. Forget the sad, soggy turnips of the past—it’s time for these little roots to show off their true potential. In the hands of an able cook, a well-cooked turnip tastes heavenly.

Roasted turnip recipes are all about giving this root vegetable crispy, caramelized edges and a soft, almost sweet interior that tastes like a cross between a potato and a carrot. They’re excellent with other roasted winter vegetables like potatoes and parsnips, but they also work well as a low-carb recipe you can add to any meal. One bite of these golden beauties will make you wonder why cooking with turnips hasn’t been a part of your weekly lineup. Roast a batch and give turnips the reboot they so richly deserve!

Ingredients for Roasted Turnips

• Turnips: These small, round root vegetables have a purple-white exterior and white flesh. When raw, turnips have a mildly spicy, slightly bitter taste, but roasting them brings out a sweet, nutty, earthy flavor. Choose fresh, small, tender turnips and peel them; they tend to be sweeter and less bitter.
• Olive oil: Olive oil is our go-to for roasting vegetables. It helps give the turnips a golden-brown and slightly crispy exterior and adds a smooth, mild flavor that complements their sweetness. Choose a good-quality olive oil for the best results.
• Salt and pepper: Salt adds flavor and draws out moisture in the turnips, helping them crisp up on the outside. Kosher salt is ideal here, but you can also use table salt. The pepper adds a little kick and texture (if you use coarsely ground).
• Garlic powder: This optional ingredient adds a subtle, savory depth. Garlic powder blends well with roasted vegetables, giving the turnips a mellow garlic flavor that’s not overpowering.

Directions

Step 1: Combine the ingredients

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Preheat the oven to 350°F. Place the turnips in a greased 13×9-inch baking pan or rimmed baking sheet.

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Drizzle them with oil and sprinkle them with salt, pepper and garlic powder, if using.

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Toss the turnips to coat them in the oil and seasonings.

Editor’s Tip: Preheating the oven is essential. Starting at a lower temperature ensures the vegetable cooks all the way through. We’ll increase the temperature later to add color.

Step 2: Roast the turnips

Roast the turnips for 30 minutes. Increase the oven temperature to 450° and bake the turnips for an additional 10 to 15 minutes or until they have some color and are tender when pierced with a fork.

Editor’s Tip: To evenly roast the turnips, toss them with a spatula before the final bake.

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Roasted Turnips Variations

• Roast multiple root veggies: Add in other root vegetables, such as beets, carrots, parsnips, potatoes or rutabaga. Peel and cut them into similarly sized shapes so they cook evenly.
• Try more herbs: Rosemary, thyme or a pinch of smoked paprika can add depth and flair. For a little French flair, try herbes de Provence, my go-to blend of flavorful herbs.
• Add bacon: The same thing that makes Brussels sprouts shine can also make turnips shine. After all, bacon makes everything better! Toss your roasted turnips with fresh bacon bits for extra savory flavor.
• Toss in some pesto: Take this roasted turnips recipe to the next level by drizzling them with a finishing touch of basil pesto before serving. The color contrast and bright green flavor pair well with caramelized root veggies.

How to Store Roasted Turnips

Store roasted turnips in an airtight container in the refrigerator for up to four days.

Can you freeze roasted turnips?

Technically, yes. Freeze roasted turnips in a single layer on a baking sheet, then transfer them to a freezer bag. They’ll keep for up to three months. When thawed, they may lose some of that perfect roasted texture, but they’ll still taste good.

How do you reheat roasted turnips?

The oven or an air fryer is your friend here. A quick reheat at 400° will return roasted turnips to their crispy best. Microwaving will make them mushy, so avoid that if possible.

Roasted Turnips Tips

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Do you need to peel turnips before roasting them?

Always! The skin can be tough and slightly bitter, so peel your turnips for the best texture and taste. We love using a Swiss vegetable peeler; it’s one of the best kitchen gadgets you’ll ever own.

What can you serve with roasted turnips?

Their simple elegance makes roasted turnips an excellent addition to your dinner table. They are an excellent side dish for a roasted beef tenderloin, grilled chicken, or even as a topper on a cozy bowl of grain salad. Anywhere you think you might use roasted sweet potatoes, try roasted turnips instead for a tasty way to keep them guessing.