Kalyn's Kitchen

Roasted Turnips

Turnips don’t get much respect, but these Roasted Turnips seasoned with balsamic vinegar and thyme are delicious for a low-carb side dish!

PIN the Roasted Turnips to try them later!

Roasted Turnips on serving plate with large serving fork

Kale had it’s place in the food spotlight, and now cauliflower seems to be the new trendy vegetable, but turnips don’t get much respect. I grew up eating raw turnips as a snack (thanks mom!) but for a long time I never tried cooking them. Then one day I thought to myself, I wonder how roasted turnips with a bit of balsamic vinegar would taste?  And you guessed it; I loved these Roasted Turnips that are seasoned with balsamic vinegar and thyme.

I wasn’t sure where the idea came from (although I found Roasted Kohlrabi on A Veggie Venture, which might have inspired it.)  I peeled some turnips, tossed them with olive oil and balsamic vinegar, and when they were nicely roasted I decided they were very good indeed. When I decided to update this recipe with better photos, I added a little dried thyme to the turnips (and a little Feta cheese sprinkled over the top would also be a nice addition.) I cooked the turnips in my counter-top toaster oven, which makes them a good option when you don’t want to turn on the oven.  If you’ve never thought of turnips as a side dish option, I hope you’ll give them a try.

What ingredients do you need for this recipe?

  • turnips
  • olive oil
  • white balsamic vinegar (affiliate link)
  • Dried Thyme (affiliate link)
  • Salt and freshly ground black pepper to taste
  • chopped parsley (for garnish, optional)

Roasted Turnips with Balsamic Vinegar and Thyme found on KalynsKitchen.com

How to make this recipe:

(Scroll down for complete recipe with nutritional information.)

  1. I used two large turnips for the recipe, which makes about 4 side-dish servings.
  2. Cut the stem and root end of the turnips off, cut then in half, and then use a vegetable peeler to peel off the skin. Then cut them up into irregular bite-sized pieces.
  3. Whisk together the olive oil, balsamic vinegar, dried thyme, and a little salt and fresh ground black pepper.
  4. Toss the turnips with the balsamic mixture, turning them over a few times so the turnips are well-coated with the oil and vinegar.
  5. Spray a baking sheet with non-stick spray or olive oil and spread the turnips out, arranging them with flat side down.
  6. I roasted them 25 minutes at 450F/230C, and then turned each one over so a new side was touching the pan.
  7. Then I put them back in the oven for about 10 minutes more. 
  8. Arrange on a plate, drizzle with a little more balsamic vinegar if desired, and serve hot.

Thumbnail image of Roasted Turnips with Balsamic Vinegar and Thyme on serving plate

More Recipes to Give Turnips Some Respect:

Pickled Turnips ~ David Lebovitz
Turnip Gratin ~ Simply Recipes
Baked Cucumbers with Pink Turnips ~ Chocolate and Zucchini
Turnip Gratin ~ The Pioneer Woman Cooks
Creamed Turnips ~ A Veggie Venture

Roasted Turnips

Roasted Turnips

Yield 4 servings
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes

Turnips don’t get much respect, but these Roasted Turnips that are seasoned with balsamic vinegar and thyme are delicious!


  • 2 large turnips
  • 1 T olive oil
  • 1 T balsamic vinegar
  • 1/2 tsp. dried thyme
  • Salt and freshly ground black pepper to taste
  • chopped parsley (for serving, optional)


  1. Preheat oven to 450F/230C.
  2. Spray a baking sheet with non-stick spray or olive oil.
  3. Cut the stem and root end off  the turnips and cut in half lengthwise.
  4. Peel turnips with vegetable peeler, then cut into bite-sized pieces.
  5. Whisk together olive oil, balsamic vinegar, thyme, salt, and pepper.
  6. Put turnips in a bowl and toss with the balsamic mixture, turning them over a few times so they’re well-coated with the oil and vinegar.
  7. Spread turnips in a single layer on the baking sheet, arranging them with a flat side down.
  8. Roast turnips 25 minutes; then remove the pan and turn each one over so a different side is touching the pan.
  9. Roast about 10 minutes more, until turnips are softened and lightly browned.
  10. Arrange cooked turnips on a serving plate and drizzle over a little more balsamic vinegar, if desired.  (This is the time to use that expensive aged Balsamic if you’re lucky enough to have some.)
  11. Season with a little more salt and fresh-ground black pepper and sprinkle with a little chopped parsley if desired.
  12. Serve hot.


Recipe created by Kalyn, with possible inspiration from this recipe.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 47Total Fat: 3gSaturated Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 85mgCarbohydrates: 6.4gFiber: 1gSugar: 2gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Turnips do have some carbs, but turnips are one of the lowest-carb root vegetables, and I’d consider this a low-carb recipe and would also eat these for any phase of the South Beach Diet, especially as a side dish where the rest of the meal is lean protein and greens.

Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Recipes by Diet Type index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for This Recipe:
Roasted Turnips with Balsamic Vinegar and Thyme was updated with better photos and step-by-step instructions, April 2014. The recipe was last updated in 2021.

Pinterest image of Roasted Turnips

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    44 Comments on “Roasted Turnips”

  1. these turnips are very bitter cooked like this. I am sorry but I would not recommend this recipe. We threw out most of them.

    • Sorry it wasn’t a hit for you. But many other people have commented how much they like it, so I guess I have to wonder if your turnips were bad? Or did you use a different vinegar?

  2. I love turnips but usually only put them in soups — it makes the soup much heartier. Can’t wait to try this recipe with the turnips that I just received in my Misfits Marketplace box. Thanks for the recipe!

  3. Thank you for the recipe! I bought some turnips as a challenge to myself to buy something new, but I wasn’t sure what to do with them. This was easy and tasty. I threw in some carrots as well and it worked well.

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  9. randomly found this recipe and i loved it!!! i've never tried turnips with balsamicvinegar but it is absolutely delicious. the thyme is such a good addition, too. i eat turnips all the time since i love the flavor but now i'm happy to have a new way to eat them.

  10. I cooked these turnips the other day and they were so good. I liked them so much that I went to the store to get more turnips to cook again. This is now my favorite way to cook turnips and it is so easy to make.

  11. Thanks Hari!

  12. Looks very delicious!!

  13. Donna, glad I can have a good influence on someone!

  14. So, there you go . . . making me want to try another veggie I have never eaten. You are a one-woman conspiracy!

  15. Lydia, the turnips are really sweet when you cook them this way; hope you enjoy!

  16. I'm not a turnip gal, but I do love almost anything roasted in the oven with balsamic vinegar. So, I'm guess I'm going to be giving turnips another try!

  17. Terri, so glad you enjoyed, and thanks for reminding me about this recipe. Need to make them again!

  18. These went well with your Grilled Lamb Chops with Garlic,Rosemary and Thyme and fresh spinach. My hubby even commented on how much he enjoyed it!

  19. Sara, glad you liked it!

  20. This recipe is so delicious! Thank you for it (even if it's taken me a few years to find it!). I had never eaten turnips before, and now I'm in love with them. I found that they taste better without the salt and pepper. Yum, yum, yum.