by Holly
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.
These are deliciously low carb and chock full of fiber and Vitamin C!
Ingredients & Variations
TURNIPS
They have a mild flavor so they can be roasted with other root vegetables. Try carrots, beets, or parsnips!
SEASONINGS
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.
- Cut off the top and the root with a good sharp knife.
- Using a potato peeler or a paring knife, peel from top to bottom. That’s all there is to it!
How to Roast Turnips
Roasting turnips is as easy as 1-2-3!
- Peel and cut turnips into equally sized pieces so they roast evenly.
- Toss turnips with remaining ingredients (except for the butter) and place in a prepared casserole dish.
- 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!
- Crispy Garlic Roasted Broccoli – ready in 15 minutes
- Roasted Parmesan Asparagus – easy prep
- Easy Oven Roasted Carrots – only 4 ingredients
- Roasted Sweet Potatoes
- Roasted Vegetables – with smashed garlic
- Easy Oven Roasted Potatoes – crispy & flavorful
- Roasted Brussel Sprouts – 5 easy ingredients
Did you make these Roasted Turnips? Be sure to leave a rating and a comment below!
Simple Roasted Turnips
Prep Time 10 minutes
Servings 4
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
Instructions
- 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.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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❤️❤️❤️
You’re welcome Brenda! Enjoy!
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!
You’re so very welcome Lottie! I love hearing when people enjoy the recipes at Spend With Pennies! Please check out my Easy Low Carb site too!
Easy and delicious….great substitute for potatoes.
Very good
Thanks Mohamad!
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!
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!