Recently I tried making Roasted Turnips with a slightly different twist and decided I had to update this favorite recipe with that option! If you haven’t tried cooking turnips, they’re a perfect low-carb side dish!

PIN the Roasted Turnips to try them later!

Roasted Turnips on Baking Sheet

For years I’ve been loving my recipe for Roasted Turnips tossed with olive oil, white balsamic vinegar and thyme and roasted until they’re tender and browned. But recently I made Sheet Pan Sausage and Veggies and had a bit of a roasted turnip epiphany!

That sheet pan meal had a few options for the veggies but for the version featured in the photos I used turnips, a few carrots, and red bell pepper roasted with grass-fed beef Kielbasa. And when we tasted the sausage and veggies mixture, it was the roasted turnips that we totally swooned over!

We tossed the vegetables with olive oil, fresh-squeezed lemon juice, a little Dijon mustard, ground rosemary, dried thyme, and Spike Seasoning. 

Then I tested out roasting a sheet pan of the mustardy turnips on a night when I was just cooking something for myself, and again I loved them! That’s when I decided I had to update my basic recipe for roasting turnips to include the new option with a touch of lemon and mustard.

I also cut the turnips a bit smaller for this updated recipe and cooked them for a bit longer at a slightly lower temperature for better browning.

I’ll share the original recipe in the recipe notes too, just in case there are some fans who want to continue making my first version of roasted turnips! Make whichever version you prefer, but grab some turnips and try roasting them for a perfect low-carb side dish!

What ingredients do you need?

What if you don’t have all those spices?

We loved the roasted turnips with the dried thyme, ground rosemary, and Spike Seasoning, but you can definitely use any spices you enjoy on roasted vegetables for this recipe.

What if you aren’t a fan of Dijon Mustard?

Both Kara and I felt the slight touch of Dijon combined with lemon perfectly complemented the flavor of the roasted turnips. But check out the original version that uses white balsamic vinegar (affiliate link) and no mustard, or use another type of mustard in this new version if you prefer.

Are turnips a low-carb vegetable?

This recipe uses three medium turnips to make four servings, and each serving has only about 3 net carbs! And for those who care about such things, this new version is lower in carbs than my original roasted turnips that had balsamic vinegar. If you’re already a turnip fan you might like my recipe for Turnip Gratin with Bacon which is great for Keto and amazingly delicious!

Want to roast some other vegetables with the turnips?

If you check out the inspiring recipe for Sheet Pan Sausage and Veggies I give roasting times for other vegetables that might taste good combined with turnips and seasoned in this way.

roasted turnips process shots collage

How to make Roasted Turnips:

(Scroll down for complete recipe with nutritional information and a link to the original version made with balsamic vinegar.)

  1. I used three medium-sized turnips for the recipe. If you can find small turnips they are even better, use four small turnips.
  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 bite-sized pieces.
  3. Whisk together the olive oil, fresh-squeezed lemon juice, Dijon mustard, dried thyme, ground rosemary, and Spike Seasoning.
  4. Toss the turnips with the lemon-mustard mixture, turning them over a few times so the turnips are well-coated.
  5. Spray a baking sheet with non-stick spray or olive oil and spread the turnips out, arranging them with a flat side down.
  6. I roasted them about 20 minutes in a pre-heated 400F/200C oven, then turned each one over so a new side was touching the pan.
  7. Then I put them back in the oven for 10-15 minutes more (or until they’re cooked through and as brown as you prefer.)
  8. Season with a little salt and fresh-ground black pepper as desired, and serve hot.

Roasted Turnips on Baking Sheet

More Recipes to Give Turnips Some Respect:

Pickled Turnips ~ David Lebovitz

Turnip Gratin with Bacon ~ Kalyn’s Kitchen

Creamed Turnips ~ A Veggie Venture

Roasted Turnips on Baking Sheet
Yield: 4 servings

Roasted Turnips

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

I'm updating my recipe for Roasted Turnips with a new twist, but you can make either version you prefer with this recipe!

Ingredients

  • 3 medium turnips
  • 2 T olive oil
  • 1 T fresh-squeezed lemon juice
  • 2 tsp. Dijon Mustard
  • 1/2 tsp. dried thyme
  • 1/2 tsp. ground rosemary
  • 1/2 tsp. Spike Seasoning (see notes)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 400F/200C.
  2. Spray a baking sheet with non-stick spray or olive oil.
  3. I used three medium-sized turnips for the recipe. If you can find small turnips they are even better, use four small turnips.
  4. 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 bite-sized pieces.
  5. Whisk together the olive oil, fresh-squeezed lemon juice, Dijon mustard, dried thyme, ground rosemary, and Spike Seasoning. 
  6. Toss the turnips with the lemon-mustard mixture, turning them over a few times so the turnips are well-coated.
  7. Spray a baking sheet with non-stick spray or olive oil and spread the turnips out, arranging them with a flat side down.
  8. I roasted them about 20 minutes at 400F/200C, and then turned each one over so a new side was touching the pan.
  9. Then I put them back in the oven for about 10-15 minutes more (or until they are nicely browned). 
  10. Season with a little salt and fresh-ground black pepper as desired, and serve hot.


MY ORIGINAL ROASTED TURNIP RECIPE WITH BALSAMIC VINEGAR:

The original recipe for roasted turnips on my site used 2 large turnips, 1 T olive oil, 1 T white balsamic vinegar, 1/2 tsp. dried thyme, salt, and pepper. That recipe cut the turnips in slightly bigger pieces and roasted them at 450F/230C for a total of 35 minutes, turning them part way through. Other instructions are the same for either version.

Notes

Use any mustard you prefer if you don't like Dijon or don't have it. You can grind up dried rosemary if you don't have ground rosemary. If you don't have Spike Seasoning, use any all-purpose seasoning blend that's good with roasted vegetables.

Recipe created by Kalyn and Kara; the original version may have been inspired by this recipe.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 83Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 346mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!


square image of Roasted Turnips on baking sheet

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Turnips are one of the lowest-carb root vegetables, and this updated recipe has even fewer carbs than the original version that used balsamic vinegar. This is a perfect side dish for low-carb or Keto diets, as well as for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest or on Facebook 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. In 2022 this recipe was updated with a new option to season the roasted turnips with lemon juice and mustard. You can find both versions in this post so make the one you prefer.

Roasted Turnips Pinterest image

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