This basic Roasted Turnips recipe is a great way to really let the flavor of this delicious root vegetable shine. It’s a tasty side dish to serve with most any fish or meat and can be made in just around 30 minutes.
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If you are new to turnips, roasting them is a great way to really get a taste for this vegetable.
Smaller, younger turnips have a sweeter taste, often described as being similar to that of carrots.
Medium aged turnips, as used in this Roasted Turnips recipe, taste more like potatoes.
This recipe actually tastes very similar to Roasted Rutabaga (which is called a turnip is some countries).
Why This Recipe Works
Roasted Turnips is an easy side dish that you can make to pair with just about any meat or seafood.
Turnips are a low calorie vegetable that’s also much lower in carbohydrates than other root vegetables. One medium turnip has around 8 total carbohydrates.
This makes turnips a great choice to swap in for carrots or potatoes especially for those watching their carbohydrate intake.
How to Make Roasted Turnips
Prep!
Preheat your oven to 400°F.
Cut both of the ends off of your turnips and peel the outer skin off with a vegetable peeler.
Tip: you don’t have to peel the skin, but it may be more bitter if your turnips are larger or older.
Create!
Cut the turnips into 1/2-inch thick slices, then into 1/2-inch cubes.
Place the cubed turnips in a medium bowl with the olive oil.
Toss to coat, then spread them out onto a baking sheet and season with salt and pepper.
Roast, turning halfway, for about 25-30 minutes or until light brown and fork-tender.
Present!
Serve as is or topped with fresh herbs.
Tips and Techniques for the Best Roasted Turnips
- Choose smaller, younger turnips if you prefer a sweeter flavor and medium aged turnips if you prefer a taste more similar to potatoes.
- Store raw turnips tightly wrapped in the refrigerator for up to 2 weeks.
- Store leftover cooked turnips in an air-tight container in the refrigerator. Use within 3-5 days.
FAQ’s
- What do turnips taste like? Younger, smaller turnips have a sweeter taste to them. As they age, then start to taste more like a potato. If your turnips are older or even sprouting, they will be bitter and should probably be thrown out.
- Do you need to peel turnips? No, you don’t need to peel turnips unless you prefer to. Older turnips skin may have a more butter taste to it.
More Low Carb Side Dish Recipes to Try
If you enjoy this recipe, then you will most likely enjoy Roasted Rutabaga. They have a very similar flavor.
Some other low carb side dish recipes that you might like include this Cauliflower Au Gratin recipe as well as this recipe for Fried Cabbage and Bacon.
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Roasted Turnips
Ingredients
- 2 cups turnips * peeled and cubed
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400°F.
- Cut off both ends and peel the turnips, if desired.
- Cut the turnips into 1/2-inch think slices, then cut each slice into 1/2-inch thick cubes.
- Place the turnips in a medium bowl and toss with the olive oil.
- Spread the turnips out onto a baking sheet and season with salt and pepper.
- Roast, tossing halfway through, for about 25-30 minutes or until light brown and fork-tender.
Notes
Tips and Techniques for the Best Roasted Turnips
- Choose smaller, younger turnips if you prefer a sweeter flavor and medium aged turnips if you prefer a taste more similar to potatoes.
- Store raw turnips tightly wrapped in the refrigerator for up to 2 weeks.
- Store leftover cooked turnips in an air-tight container in the refrigerator. Use within 3-5 days.
