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!

Roasted Turnips in a white bowl with garnish

Gone are the old days of bland boiled turnips! Roasting veggies adds great color and flavor while preserving the nutrients.

These are deliciously low carb and chock full of fiber and Vitamin C!

turnips on a marble table before making Roasted Turnips

Ingredients & Variations


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.

Peel First!

Unlike roasted beets (which are easier peeled after cooking), turnips are easier peeled before cooking.

  1. Cut off the top and the root with a good sharp knife.
  2. Using a potato peeler or a paring knife, peel from top to bottom. That’s all there is to it!

adding ingredients to turnips to make Roasted Turnips

How to Roast Turnips

Roasting turnips is as easy as 1-2-3!

  1. Peel and cut turnips into equally sized pieces so they roast evenly.
  2. Toss turnips with remaining ingredients (except for the butter) and place in a prepared casserole dish.
  3. Roast until the turnips are tender and then toss them with butter and serve immediately.

How to Store and Reheat

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!

More Roasted Veggies to Try!

Did you make these Roasted Turnips? Be sure to leave a rating and a comment below! 

top view of Roasted Turnips on a white plate with a spoon
4.99 from 91 votes↑ Click stars to rate now!
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Simple Roasted Turnips

These Roasted Turnips are crispy on the outside and perfectly seasoned!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 1 ½ pounds turnips peeled and cut into bite sized pieces
  • 2 teaspoons olive oil
  • teaspoon ground sage
  • kosher salt & pepper to taste
  • 2 teaspoons butter


  • 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.


If you cut the turnips a bit larger, they will need longer to cook. Smaller pieces will cook a bit faster.
4.99 from 91 votes

Nutrition Information

Calories: 83 | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 132mg | Potassium: 325mg | Fiber: 3g | Sugar: 6g | Vitamin A: 62IU | Vitamin C: 36mg | Calcium: 51mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Roasted Turnips on a plate with garnish and a spoon with a title
close up of Roasted Turnips on a baking sheet with writing
Roasted Turnips on a plate with garnish and a title
ingredients in a glass bowl and finished Roasted Turnips on a plate with writing



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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. OMG!!! I’ve never tasted turnips before because I’ve never seen them served where they looked appetizing. I got some today while at the grocery and found your recipe. I cooked them as directed with the exception of sage as I didn’t have any. I used some dry ranch dressing and added garlic. I tasted them before I added any butter and they were DELICIOUS!!!!! Thank you so much for the recipe. This will be a staple and most definitely replace potatoes (most of the time, lol)!

  2. Very tasty recipe. I used kosher salt, fresh ground pepper and sage, both ground and rubbed. I cut the turnip at about 1/2 inch and roasted about 30 minutes. I will make again.

  3. I made this recipe and it came out nothing like the photos. No browning. I even added butter after the first 40 minutes and still no Browning. I’m a good cook. I know what I’m doing so I’m not sure why your pics came out so golden brown4 stars

    1. I can’t say for sure Ginger; at 425°F for 30+ minutes, they should definitely have some color on the side touching the pan. Things that could keep them from browning would be too low a temperature (425 should be plenty high enough), if they were wet from rinsing/washing, or perhaps not enough oil. I used a metal baking pan. I hope that helps.

  4. I used this recipe, added fresh carrots and onion from the garden then wrapped in foil and cooked on bbq. Mouth watery and economical!5 stars

  5. Dinner tonight! Great! Flavor enhanced with garlic and onion powders! Skipped the butter, rich enough with just the oil. Definitely a keeper recipe!5 stars

  6. Hi there! This might seem like a silly question but if I want to freeze these, do I do so before roasting them or after? I imagine that I can do either but which would be best for longevity? Thanks for considering!

    1. Hi Holly, you can definitely do either. For ease, we like to freeze after cooking and sometimes in individual portions so we can easily reheat it when needed.

  7. Is it necessary to peel the turnips? I grew them for the first time this year and they are on the smallish side. Peeling will be a hassle.

    1. Hi Sam, to peel or not to peel is personal preference :) Peeling larger bulbs helps to avoid a sharp aftertaste when you eat them, but the smaller turnips should be fine.

  8. Hello Holly! I am a retired Cardiac nurse and live in Arkansas. I am also a vegetarian since last August. I have nevered eaten Turnips but the recipe was appealing to me. Let me tell you that I was amazingly surprised. Turnips are my shopping list.Thank you very much❤️❤️❤️5 stars

  9. I live in Western WA near Seattle and I am retired.
    EXCELLENT Recipe. I love turnips cooked the southern way (usually on top of a variety of greens) but this GREAT Recipe allows me to Enjoy a lighter version that doesn’t need cornbread.
    I only had 3 medium turnips and reduced the amount of sage, olive oil and butter. I also prefer light olive oil. However, the next time I will use the full amount of sage. I also used a few shakes of California Style garlic powder with parsley and cooked it 10 additional minutes.
    I am so impressed with Holly that I plan to use more of her exceptional recipes.
    I also emailed this link to my Daughter who lives in Eastern WA (Spokane Valley) because she follows KETO. THANK YOU HOLLY!5 stars

  10. Thank you Holly! I live in a rural area of Virginia up in the mountains, and our lifestyle here is bringing my Mom’s rural Tennessee “roots cooking” (literally) back to me. In the springtime, my Mom’s mother would cook the turnip roots and the greens together in a pot with a bit of ham hock and vinegar, and Mom used to add some Rutagaga and a turnip to a hearty beef stew in the winter. I am avoiding the grocery store which is 10 miles away anyway, and the local farm store is offering “farmer’s choice” produce boxes, and turnips and beets have been in the box each week since harvest time with no contact pickup (along with our milk, meat, and pantry items) . I am having trouble keeping all of my root vegetables in the fridge and I am considering digging a root cellar out back! Since food getting can be so difficult there days I caught myself yesterday examining and repacking my turnips, beets, potatoes and onions in some improved bags for produce and trying to optimize good storage for them in the fridge. I love roasted vegetables and I can’t wait to try your simple Roast Turnips recipe! I love your writing and tips such as “good sharp knife” so important for beginners. I assume the casserole is uncovered? Is a sheet pan OK too? I look forward to trying out your other recipes! Thanks!

    1. Your mother’s recipe sounds wonderful! I roast these uncovered (which helps them roast instead of steam). A casserole dish or sheet pan will work just fine. Enjoy!

      1. Loved the recipe!
        I had on hand a several other veggies, so I added them to the recipe.
        Cut into smaller pieces:
        3 large carrots
        4 parsnips
        6 baby potatoes
        Small head of broccoli
        3 scallions diced
        It all came out great!
        Thank you!5 stars