Lightly seasoned roasted turnips come out tender inside with crispy caramelized edges on the outside.
This recipe oven roast turnips in oil and seasonings before they get a final toss in butter.
Roasted turnips are a perfect switch from other starchy root vegetables.
You are Going to Love Roasted Turnips Because…
- Roasting gives turnips a creamy texture and a divine nutty, earthy flavor.
- This quick and easy side is a perfect complement to beef, chicken, or pork and can be served in cubes or mashed just like potatoes.
- Roasted turnips make a versatile dish that can match any menu since their flavor works with a wide variety of seasonings and flavor profiles.
- The humble turnip is rich in vitamins, nutrients, and fiber, making it a low-carb lover’s dream veggie.
Ingredients
Turnips: Choose heavy, fresh turnips and remove the tops and roots.
Seasonings: Simple salt and pepper lock in moisture as the turnips roast, bringing out the flavor without complicating it.
Olive Oil & Butter: This is a great combination for roasting, bringing out the tender and earthy textures and flavors of this tasty vegetable.
Variations
- If you don’t have enough turnips, you can use a mix of turnips and rutabagas which will add a slightly sweeter flavor to the recipe.
- Feel free to make a homemade Italian seasoning, or southwest seasoning blend and take your turnips to the next level.
- Garnish the finished dish with butter and a sprinkle of fresh sage, rosemary, or oregano and some cracked black pepper for a flavor infused option.
How to Make Roasted Turnips
- Place the baking sheet in the oven and preheat.
- Wash, peel, and cut turnips into equal pieces.
- Toss turnips in oil, salt, and pepper.
- Roast until tender (recipe below).
Recipe Tips
- For the best, crispiest turnips, cut them uniformly so they cook at the same rate.
- Preheat the baking tray so the turnips start to caramelize as soon as they go in the oven and be sure to space them far enough apart so the hot air can circulate around each piece.
Leftover Roasted Turnips
Keep leftover roasted turnips in a covered container in the refrigerator for up to 4 days. Reheat them in the microwave or pop them under the broiler to make them crispy again.
Use up leftover roasted turnips in a keto minestrone, or a hearty low-carb beef stew.
Freeze turnips in a zippered bag for up to one month. Thaw before using or toss them frozen into a soup or stew.
Tasty Roasted Veggie Recipes
Did you enjoy this Roasted Turnips Recipe? Be sure to leave a comment and rating below.
Roasted Turnips
Equipment
Ingredients
- 1½ pounds turnips
- 2 teaspoons olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon butter
Instructions
- Preheat oven to 425°F.
- Wash and peel turnips. Cut into 1" pieces
- Toss turnips with olive oil, salt & pepper and spread evenly onto a baking tray.
- Bake 25-30 minutes or until tender.
- Remove from the oven and toss with butter.
Notes
- To save dishes and clean up, toss turnips in oil and seasonings directly on the baking tray. Or if desired, toss them in a bowl first.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Roasted Turnip Recipe
