Roasted Turnips
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!
For years I’ve been loving my recipe for Roasted Turnips that were simply 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 in that recipe with olive oil, fresh-squeezed lemon juice, a little Dijon mustard, ground rosemary, dried thyme, and Spike Seasoning, and that mixture really worked on the turnips. 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 roasted turnips to use the new seasonings with a touch of lemon and mustard. I also cut the turnips a bit smaller for this updated roasted turnips recipe and cooked them for a bit longer at a slightly lower temperature for better browning.
I’ll share the original recipe for roasted turnips in the recipe notes too, just in case there are some fans who want to continue making my first version of this perfect low-carb side dish! 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?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- turnips
- Olive Oil (affiliate link)
- fresh squeezed lemon juice, I used my fresh-frozen lemon juice
- Dijon mustard (affiliate link)
- Dried Thyme (affiliate link)
- Ground Rosemary (affiliate link)
- Spike Seasoning (affiliate link)
- Salt and freshly ground black pepper to taste
What spices can you use for Roasted Turnips?
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 also 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.
How to make Roasted Turnips:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I used three medium-sized turnips for the recipe. If you can find small turnips they are even better, use four small turnips.
- 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.
- Whisk together the olive oil, fresh-squeezed lemon juice, Dijon mustard, dried thyme, ground rosemary, and Spike Seasoning.
- Toss the turnips with the lemon-mustard mixture, turning them over a few times so the turnips are well-coated.
- Spray a baking sheet with non-stick spray or olive oil and spread the turnips out, arranging them with a flat side down.
- 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.
- 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.)
- Season with a little salt and fresh-ground black pepper as desired, and serve hot.
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
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
- Preheat oven to 400F/200C.
- Spray a baking sheet with non-stick spray or olive oil.
- I used three medium-sized turnips for the recipe. If you can find small turnips they are even better, use four small turnips.
- 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.
- Whisk together the olive oil, fresh-squeezed lemon juice, Dijon mustard, dried thyme, ground rosemary, and Spike Seasoning.
- Toss the turnips with the lemon-mustard mixture, turning them over a few times so the turnips are well-coated.
- Spray a baking sheet with non-stick spray or olive oil and spread the turnips out, arranging them with a flat side down.
- I roasted them about 20 minutes at 400F/200C, and then turned each one over so a new side was touching the pan.
- Then I put them back in the oven for about 10-15 minutes more (or until they are nicely browned).
- 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
4Serving Size
1Amount 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.
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.
41 Comments on “Roasted Turnips”
Can you roast the turnips in an Air Fryer?
I haven’t tried that yet so I can’t give you the time or temperature, but I am guessing it would work. I’ve been planning to try it, just haven’t done it yet!
Yes. I am doing that
Good to know!
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!
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.
Glad you enjoyed it!
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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.
Joanna, so glad you enjoyed the recipe!
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.
Kathy, I love hearing that. I really like turnips and I don't think they get a lot of appreciation!
Thanks Hari!
Looks very delicious!!
Donna, glad I can have a good influence on someone!
So, there you go . . . making me want to try another veggie I have never eaten. You are a one-woman conspiracy!
Lydia, the turnips are really sweet when you cook them this way; hope you enjoy!
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!
Terri, so glad you enjoyed, and thanks for reminding me about this recipe. Need to make them again!
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!
Sara, glad you liked it!
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.
Hey Kalyn, I tried these, and they were delicious! I loved the vinegar-oil combo, it was perfect. Thanks for another good idea for turnips, so abundant at our market right now.
Kit, sorry to hear it didn’t work well for you. It might be the convection that helped with the browining; I used my toaster/convection oven. Have to admit I probably prefer potatoes too, but turnips are much more carb-friendly.
I tried this recipe, but my turnips did not turn out “nice and browned” as in your picture — instead, the tops are still white/tan while the bottoms are dark brown! I may have to try this on a lower temperature in the oven to compensate … as a first-time eater of turnips, I can say that they aren’t bad but I would probably prefer potatoes (since I am more accustomed to eating them). Still, I will give these another try before I abandon turnips.
just my kinda recipe. thanks, kalyn.
Dude. Who knew there were so many recipes for turnips? 😉 I haven’t had a turnip in forty years!
Yours look quite tasty. Hmmm…
xoxo
So fine, and ideal for passover!
I am so happy to see a recipe for roasted turnips I can’t tell you. My Mom loves them as well. I think Kathy is right about the olive oil, balsamic vinegar and a 400 degree oven. Keep the great ideas coming !
Deborah, I was never a big turnips fan but these were really good.
Tanna, who knows where these ideas come from? I’m sure there are very few true original ideas for recipes anyway. Sharing the ideas is what makes blogging so fun.
Kathy, I think you’re right about that. It’s quite magical.
Sounds amazing! I’ve never had turnips any way but mashed.
Kalyn – between your asparagus roasted in balsamic and now these – my mouth has begun watering! I bought more asparagus this week (on sale). I’m now headed out for turnips. Might as well roast them in the same oven!
These look fantastic–and the turnip seeds I planted in the garden have sprouted! Saving to del.icio.us now. Thanks, Kalyn, for another scrumptious sounding recipe.
Haven’t tried roasting turnips in my convection oven yet. These look great. Kathy is right about the balsamic & olive oil–I try all of my vegetables this way now. So tasty.
I’m beginning to believe a little olive oil and balsamic vinegar along with a 400 degree oven could transform anything into something beautiful to look at and wonderful to eat. Love your blog and visit every day.
Maybe the idea just came from having the turnips and you do have a history of roasting plenty of other veggies. Where ever it came from, I think it is absolutely an inspired idea and I’m hoping I find some turnips in the bottom of the veggie drawer tomorrow night so I can try this! I like turnips.
These look too good to be turnips. I have tried them a few times, but once in awhile they comeout with a bitter taste, but with balsamic… I might try again.