Oven-roasted turnips are the perfect side dish to any meal! This recipe is simple with just turnips, salt & pepper and a bit of olive oil/butter.
Turnips are white and pale purple in color with a flavor like a mild radish. Roasting brings out great flavor and they’re so easy to make!
Gone are the old days of bland boiled turnips! Roasting veggies adds great color and flavor while preserving the nutrients.
They have a mild flavor so they can be roasted with other root vegetables. Try carrots, beets, or parsnips!
Even though this recipe is fairly basic with butter, olive oil, sage, and salt and pepper, don’t be afraid to try using oregano, or even rosemary.
Turnips are easily kept for up to 4 days in the refrigerator if they are in an airtight container. They can even be frozen and pulled out whenever the need for a low-carb, healthy side dish is in order!
Did you make these Roasted Turnips? Be sure to leave a rating and a comment below!
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Simple Roasted Turnips
These Roasted Turnips are crispy on the outside and perfectly seasoned!
Prep: 10min
Total: 40min
Serving Size: 1 serving
Nutrition Facts: calories 83 kcal, Carbohydrate 11 g, Protein 2 g, Fat 4 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 132 mg, Fiber 3 g, Sugar 6 g, servingSize 1 serving
Ingredients:
- 1 ½ pounds turnips (peeled and cut into bite sized pieces)
- 2 teaspoons olive oil
- ⅛ teaspoon ground sage
- kosher salt & pepper (to taste )
- 2 teaspoons butter
Instruction:
- Preheat oven to 425°F.
- Toss turnips with olive oil, sage, salt & pepper.
- Roast 30-35 minutes or until tender.
- Remove from the oven, toss with butter and season to taste.
Best Turnip Root Recipe – Roasted Turnips
FAQ
What can I do with turnips?
What is the best way to prepare turnips?
How do you get the bitterness out of turnips?
- Produce: potatoes, carrots, parsnip, apples, sweet potatoes, lemon, and onion.
- Herbs & Spices: chives, sage, cumin, coriander, nutmeg, garlic, ginger, vinegar, tarragon, mustard, thyme, olive oil, paprika, and salt.
- Savoury: bacon, roast beef, turkey, chickpeas, and rice.
What pairs well with turnips?
Do you have to peel turnips before cooking?
