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Get It NowAfter many kitchen experiments, I’ve landed on a way to make roasted turnips that might just remind you of roasted potatoes in texture — crispy on the outside and tender on the inside. But while they share similarities in texture, turnips bring their own unique slightly sweet and peppery flavor to the table. If you’ve ever been intimidated by cooking turnips, this turnips recipe makes it a breeze. Use them for everything from family dinners to potlucks!
Why You’ll Love My Roasted Turnips Recipe
- Mildly sweet and peppery – Turnips have a slightly sweet taste with a bit of spice. I played around in the kitchen to show off these flavors in a fun way.
- Crispy outside, soft inside – I tested a bunch of times to get that perfect crunch on the outside and softness on the inside. It’s like magic how good these root veggies turn out!
- Just 5 ingredients – You only need 5 simple staples to make these (and some salt and pepper).
- Easy to make – The prep is super fast (just 5 minutes) and they cook quickly.
- Versatile – These roasted turnips can match up with lots of different meals. I’ve tried them with chicken, pork, and steak, and they always add something special to the table.
Ingredients & Substitutions
This section explains how to choose the best ingredients for roasting turnips, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Turnips – In case you didn’t know, a turnip is a round, fairly low carb root vegetable with a white or pale purple flesh, and a mildly sweet, peppery flavor. They are less sweet compared to rutabagas, larger and milder than radishes, and more stout and peppery than parsnips. For the best roasted turnips, pick firm, smooth-skinned turnips without blemishes or sprouts.
- Oil – Cooking turnips with a couple tablespoons of oil helps with browning, adds flavor, and helps the seasonings stick. I chose olive oil for its flavor, but avocado oil, coconut oil, or even ghee are good substitutes, too.
- Herbs – I used dried thyme leaves and dried rosemary, but feel free to experiment with fresh herbs (triple the amounts), or your favorite dried herbs. Italian seasoning works great!
- Spices – Garlic powder, sea salt, and black pepper.
Peeling And Cutting
Cutting turnips is similar to other root veggies. The skin is bitter and can be hard sometimes, so you’ll want to remove it. There are two ways to peel:
- Whole – I usually opt for this option if the turnips are fresh and the skin is soft enough to peel using a vegetable peeler.
- Sliced – If the skin is tough and you have trouble peeling, you can slice the turnips into discs first and then peel each one using a peeler or paring knife.
After peeling, cut the turnips in half and then cut into half moons, about an inch thick. (Skip this step if you used the sliced peeling method, where they are already in disc shapes.)
Next, stack the half moons or discs. Cut in one direction and then the other to make 1-inch cubes. Now you’re ready to cook your turnips recipe!
How To Cook Turnips
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Season. Toss the turnip cubes with olive oil, thyme, rosemary, garlic powder, salt, and pepper.
- Roast. Arrange the cubes in a single layer on a rimmed baking sheet. Roast turnips in the oven, tossing halfway through, until they are fork tender, browned, and a little caramelized.
Recipe Tips And Notes
- Make your pieces all the same size. That way, they cook at the same rate.
- Make sure each piece is touching the pan. Spreading the pieces in a single layer ensures that they cook evenly and brown nicely.
- Roasting time will vary depending on the size of the pieces, your pan, and your oven. I recommend 1-inch pieces for quick roasting and lots of surface area (to brown and caramelize nicely). Larger pieces will take longer.
- Add butter at the end for a buttery flavor. Butter is not great for roasting because it burns at high temperatures, but sometimes I toss the roasted turnips with a tablespoon of butter at the end for extra flavor. (I use the same method for my air fryer potatoes!)
Storage Tips
- Store them raw: Keep raw turnips in the vegetable crisper drawer of your refrigerator. They’ll stay fresh for several weeks.
- Store them cooked: If you have leftovers from this easy roasted turnip recipe, keep them in an airtight container in the fridge for up to 3-4 days.
- Meal prep: Before cooking, wash, peel, and dice. Store the pieces submerged in cold water in the fridge for up to 1-2 days. I found that the water prevents them from drying out.
- Reheat: The fastest way to reheat is in the microwave, but they do lose their crisp exterior. I prefer reheating in the oven at 350 degrees F, as the texture is better.
- Freeze: You can freeze the fully roasted turnips, or just blanch the cubes briefly for 2 minutes before freezing (this preserves their texture). Either way, cool completely, spread the cubes on a parchment paper lined baking sheet, and freeze until solid. Then you can transfer to freezer bags. They will keep in the freezer for up to 8-10 months.
What To Serve With Turnips
This easy side dish can pair with just about any protein. I sometimes use them as a lighter potato swap! Here are some ideas to serve with your turnip recipes:
- Chicken – If you want a complete meal that’s done all at once, consider cooking turnips with chicken breast recipes in the oven together. You can also simply add them to my sheet pan chicken thighs recipe. On super busy nights, though, I’ve totally just picked up a rotisserie roasted chicken and called it a day. 😉
- Pork – Honey garlic pork chops are my favorite lately, but this vegetable also adds a nice touch of sweetness next to more savory versions, like pork sirloin roast or cheesy stuffed pork chops.
- Steak – This turnips recipe makes a classic pairing for my popular sirloin steak recipe! It works great with just about any cut, though.
- Green Veggies – I always like a little something green on my plate! You can’t go wrong with roasted brussels sprouts or roasted broccoli, and you can even cook them in the oven together with the roasted turnips. (Just rotate the pans halfway through.) If you prefer to make something on the stovetop in parallel instead, try sauteed kale or sauteed cabbage.
My Favorite Baking Sheet For This Recipe
I swear by this baking sheet because it’s so easy to clean, never sticks, and just lasts and lasts! I use it for all my roasted vegetable recipes.
Roasted Turnips Recipe
This easy roasted turnips recipe needs just olive oil, herbs, and spices. They cook fast, and come out perfectly fork tender and golden brown!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 450 degrees F (232 degrees C).
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In a large bowl, toss the turnips with olive oil, thyme, rosemary, garlic powder, salt, and pepper.
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Arrange the turnips in a single layer on a baking sheet (this one is the perfect size), making sure each piece is touching the pan.
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Roast turnips in the oven for 30-35 minutes, tossing halfway through, until fork tender, browned, and a little caramelized. (This is the approximate time for 1-inch pieces. It will take longer if yours are larger.)
Did You Like It?
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Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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7 Comments
Fern
0These were delicious and a great alternative to potatoes. I loved the light spice mixture added to them. We served with a roast chicken and they paired perfectly!
Athena
0Can’t believe turnips can taste this good! Love that this is super easy to make and the flavors are just amazing. I also paired it with some steak and it was just perfect. Thanks for this yummy recipe!
Melody
0I’ve always been a bit hesitant to cook turnips but this recipe made it so simple yet super delicious. And the addition of butter at the end added a rich, buttery flavor that we all loved. Such a tasty side dish!
Atasha
0The turnips turned out perfectly crispy on the outside and so tender on the inside. And the herbs and olive oil added such a delicious flavor. I served it with roasted broccoli and it made a perfect dinner.
Delia
0The turnips were so flavorful with just the right amount of sweetness and peppery taste. And it paired perfectly with the chicken. So delicious! Definitely adding this recipe to my regular rotation!
Nancy Hill
0This was a great recipe. It seemed to be like eating roasted potatoes.
Julie
0Really delicious! The perfect substitute for french fries. I sometimes cut mine into French fry shapes.A nice side dish with grilled hamburgers.