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
Ingredients
- 1 ½ pounds turnips peeled and cut into bite sized pieces
- 2 teaspoons olive oil
- ⅛ teaspoon ground sage
- salt and black 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Wow! So delicious.
Only compliant is the turnips were expensive. I’ve never had em, but maybe they’re a seasonal veggie like corn on the cob or artichokes and that was the reason why?
I truly don’t think I ever had a turnip in my life. I’ve been very adventurous with my cooking lately. It was an experience realizing they have a pungent earthy radish type of smell. I followed the recipe exactly, and I liked em.
Unfortunately the rest of my family didn’t care for em, but I think that’s more of them not really liking turnips than the recipe itself.
I would make this again for someone who already likes turnips. I will still save the recipe and maybe I’ll just make roasted sage turnips for myself.
Thank you for a good different recipe.
I’ve never had turnips either and I’m 55 ! I deliver Meals on Wheels and one of my recipients offered me three freshly picked turnips. This sweet ole southern lady told me …” just cook em like ya do yer taters”… so I am going to experiment a little too. She couldn’t believe I didn’t know what to do with them
Very tasty way to eat turnips. I have only ever mixed them with mashed potatoes, very good also. I wanted to try something new with turnips and this was it.
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.
Wonderful! I prepare mine this way all time.
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!
So happy to hear that, Felicia! I am glad you enjoyed them.
My first time too and I’m 55! Isn’t it crazy? Now I’ll be eating and talking turnips all the time
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?
We freeze the leftovers.
This recipe was simple, easy and delicious! Thank you!
I used fresh sage from the garden – yummo!
Sounds so delicious!
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?
Hi Tami, they should turn out great in the air fryer. I would use this air fryer roasted carrots recipe to gauge the cook time and temperature. You may need to add a few minutes to ensure they are fully cooked.
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!
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❤️
I can’t wait for you to try it Meana!