Turnips don’t get much respect, but these Roasted Turnips seasoned with balsamic vinegar and thyme are delicious for a low-carb side dish!
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?
- olive oil
- white balsamic vinegar (affiliate link)
- Dried Thyme (affiliate link)
- Salt and freshly ground black pepper to taste
- chopped parsley (for garnish, optional)
How to make this recipe:
(Scroll down for complete recipe with nutritional information.)
- I used two large turnips for the recipe, which makes about 4 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 Recipes to Give Turnips Some Respect:
- 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)
- Preheat oven to 450F/230C.
- Spray a baking sheet with non-stick spray or olive oil.
- Cut the 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.
Recipe created by Kalyn, with possible inspiration from this recipe.
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.
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.