Roasted Turnips with Balsamic Vinegar and Thyme
Turnips don’t get much respect, but these Roasted Turnips with Balsamic Vinegar and Thyme are delicious and this recipe is low-carb, Paleo, Whole 30, gluten-free, and low-glycemic! Use the Diet-Type Index to find more recipes like this one.
Kale has 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 I’d never cooked turnips until 2007. 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 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.
(Roasted Turnips with Balsamic Vinegar and Thyme was updated with better photos and step-by-step instructions, April 2014.)
I used two largish turnips for the recipe, which makes about 3 side-dish servings. 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.
Whisk together the olive oil, balsamic vinegar, dried thyme, and a little salt and fresh ground black pepper. Toss the turnips with the balsamic mixture, turning them over a few times so the turnips are well-coated with the oil and vinegar. Spray a baking sheet with non-stick spray or olive oil and spread the turnips out, arranging them with flat side down.
I roasted them 25 minutes at 450F/230C, 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 minutes more. Arrange on a plate, drizzle with a little more balsamic vinegar if desired, and serve hot.
More Votes to Give Turnips Some Respect:
Pickled Turnips ~ David Lebovitz
Turnip Gratin ~ Simply Recipes
Roasted Carrots and Turnips with Balsamic and Herbs ~ Kalyn’s Kitchen
Baked Cucumbers with Pink Turnips ~ Chocolate and Zucchini
Turnip Gratin ~ The Pioneer Woman Cooks
Creamed Turnips ~ A Veggie Venture
Roasted Turnips with Balsamic Vinegar
(2-3 servings, recipe can be doubled. Recipe created by Kalyn, with possible inspiration from this recipe.)
2 large turnips
1 T olive oil
1 T balsamic vinegar
1/2 tsp. dried thyme
Salt and freshly ground black pepper to taste
additional 1 tsp. balsamic vinegar for finishing (optional)
chopped parsley (for serving, optional)
Preheat oven to 450F/230C. Spray a baking sheet with non-stick spray or olive oil.Cut them stem and root end off the turnips and cut in half lengthwise. Peel turnips with vegetable peeler, then cut into bite-sized pieces. Whisk together olive oil balsamic vinegar, thyme, salt, and pepper. 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.
Spread turnips in a single layer on the baking sheet, arranging them with a flat side down. Roast turnips 25 minutes; then remove the pan and turn each one over so a different side is touching the pan. Roast about 10 minutes more, until turnips are softened and lightly browned.
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.) Season with a little more salt and fresh-ground black pepper and sprinkle with a little chopped parsley if desired. Serve hot.
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 probably 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.
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Use the Recipes by Diet Type photo 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.
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