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
5 from 165 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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
buy hollys book


  • 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.
5 from 165 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
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



Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

5 from 165 votes (146 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Sweet, creamy, and somehow comforting. Great accompaniment to a (somewhat) traditional dinner of nut roast, peas, mashed potatoes and mushroom gravy. I cut each turnip into 6 wedges and roasted for 35 min at 420F.5 stars

  2. I’m almost 60 years old, and today was my very first time to try turnips. They were delicious!
    After hearing that turnips were bitter, I’d always been hesitant to try them. Now I wish I’d tried them much sooner.
    Note: I’d read that when you slice off the ends of turnip, you’ll see a yellow ring, and be sure to cut that off because it’s the bitter ring. Since I’m new to turnips, I went ahead and did that. No bitterness whatsoever!
    Thanks for this delicious and simple recipe!5 stars

  3. Hello,
    I am trying this recipe today , right now. I just put the dish in the oven. I felt this was simple enough to try.
    My question is when you said that the turnips could be frozen, where you talking about the precooked turnips or the uncooked turnips?

  4. Haven’t made these yet but I am planning too on our camping trip. My question though, can these be done in an air fryer as well?5 stars

  5. Tried this yesterday after one of my neighbors drop off some fresh turnips. Made the recipe exactly as written and it was delicious. The turnips were soft inside but chewy and toasted on the outside, sweet but still tart. My husband already requested them for Thanksgiving, Winner!5 stars

  6. haven’t made it yet, but im making it for a cooking project and let me just say the instructions are amazing and really easy to follow. cheers!

    – Meana❤️5 stars