This easy Roasted Turnips recipe turns these humble root veggies into crispy tender, caramelized bites. They taste heavenly – like a sweet carrot mixed with a hearty roasted potato!
EASY 30-MINUTE ROASTED TURNIPS
You probably already know and love roasted potatoes and roasted carrots, but if you haven’t tried roasted turnips yet, get ready! They’re kind of a best-of-both worlds. Roasted to a caramelized golden-brown, they are delicately earthy and full of flavor.
ARE TURNIPS LOW-CARB?
Yes, they are! While they still contain some carbohydrates, these scrumptious veggies are definitely a friend to those following a low-carb diet, coming in at about 6 net carbs per medium-sized turnip.
- Turnips: You’ll need about 2 pounds of turnips with purple tops, washed and cut into wedges.
- Shallots: Peel and slice a couple of shallots.
- Olive Oil: 1 tablespoon of oil, for roasting.
- Butter: This recipe uses ½ a stick of butter, cut into small pieces.
- Dried Minced Chives, Garlic Powder, and Paprika: Either sweet or smoked paprika can be used.
- Salt and Pepper: To taste.
- Chopped Fresh Parsley: For garnish.
DO YOU HAVE TO PEEL TURNIPS BEFORE ROASTING?
You don’t need to peel turnips before roasting them, but you can if you want to. What you will definitely need to do is wash and scrub them under running water. Remember, they are root veggies so they grow in the ground.
HOW TO MAKE ROASTED TURNIPS
Seriously, this dish couldn’t be simpler. That’s what I love about it! In fact, it’s a nice way to get kids involved in the kitchen, because they can help wash, season, and (hopefully) eat the veggies, amirite? You can also put them in charge of the kitchen timer, and of course helping with clean-up. It’s a win all around!
- Toss All Ingredients Together. Place turnips and shallots in a baking dish and toss with olive oil. Add in the butter pieces, chives, and other seasonings, and toss again to combine.
- Roast. Roast the veggie mixture at 450˚F for 25 to 30 minutes, or until tender. Give it a stir halfway through cooking. Remove from the oven. Adjust salt and pepper, and garnish with parsley.
- Oil substitutions: The olive oil can be substituted with avocado oil, coconut oil, or even ghee.
- Preheat Perfection: Always preheat the oven well, to avoid the veggies becoming soggy and steamed rather than crispy.
- Broil as Needed: If your turnips are done but not as caramelized as you would like, try turning your oven to “broil” for a minute or two. The high heat of the broiler is great for adding a quick shot of crispness!
WHAT GOES WITH ROASTED TURNIPS?
Honestly, it’s hard to think of a meal that roasted turnips don’t go with. They’re very versatile!
- Roast Chicken: Sizzling roasted turnips pair beautifully with a whole roast chicken, just out of the oven. My Maple Butter Whole Roasted Chicken picks up the sweetness of the roasted turnips with its maple syrup seasoning.
- Meatloaf: As robust and filling as potatoes, these turnips make a smashing side dish for hearty meatloaf! My Mozzarella Stuffed Crockpot Meatloaf is a delicious version that cooks up right in your slow cooker!
- Pasta: Roast veggies make a nice contrast with a comforting, vegetarian pasta dish like this Creamy Asparagus Pasta. It’s a perfectly easy and healthy weeknight dinner!
HOW TO STORE AND REHEAT LEFTOVERS
- To refrigerate: Cool the roasted turnips and place in food storage bags or containers. These turnips will keep in the refrigerator for up to 3 days.
- To freeze: Place leftover roasted turnips on a pan or plate, and place in the freezer until frozen solid. Transfer frozen turnips to freezer bags, pushing out as much air as possible before storing in the freezer. They will keep frozen for up to 3 months.
- To reheat: Place refrigerated or frozen turnips in an ovenproof dish, and bake at 350˚F until heated through (5-10 minutes for refrigerated, 20-30 minutes for frozen).
More Roasted Vegetables Recipes
- Garlic Butter Roasted Parsnips
- Roasted Garlic Parmesan Carrots
- Oven Roasted Asparagus with Hollandaise Sauce
Tools Used in this Recipe
- 2 pounds turnips with purple tops, cut into 1/2-inch wedges
- 2 shallots, thinly sliced
- 1 tablespoon olive oil
- 4 teaspoons minced dried chives
- 1 teaspoon garlic powder
- 1 teaspoon smoked or sweet paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 4 tablespoons butter, cut into about 10 pieces
- Chopped fresh parsley, for garnish
- crushed red pepper flakes, for garnish, optional
- Preheat oven to 450˚F.
- Place turnips and shallots in a 9x13 baking dish and lightly toss with olive oil.
- To the turnips add chives, garlic powder, paprika, salt, and pepper; toss gently to combine.
- Place butter pieces over the top.
- Roast for 25 to 30 minutes, or until tender. Give it a stir halfway through cooking.If the turnips are cut larger than suggested, you will need to roast them a bit longer, or until tender.
- Remove from oven.
- Taste for salt and pepper; adjust accordingly.
- Garnish with parsley and pepper flakes; serve.