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. Libby, thanks for that. I'll edit the post, although in the latest book it says "turnip greens" but not turnips. (But turnips aren't listed for phase 2 either in that book, who knows?)

  2. Just looked in the original South Beach Diet book and turnips are listed as "a food to enjoy in phase 1" on pg. 126. I'd say eat them guilt-free! 🙂

  3. Gabbi, thank you! (Arghh, I get so mad when I make mistakes like that!) Will fix it right now.

  4. Hi Kalyn, I LOVE your website! I just wanted you to know turnips are not allowed in Phase 1 of South Beach. They are considered a starchy vegetable in Phase 2.

    Thank you,

  5. 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.

  6. 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 that I probably prefer potatoes too, but turnips are much more South Beach Diet friendly.

  7. 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.

  8. just my kinda recipe. thanks, kalyn.

  9. Dude. Who knew there were so many recipes for turnips? 😉 I haven’t had a turnip in forty years!

    Yours look quite tasty. Hmmm…


  10. So fine, and ideal for passover!

  11. 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 !

  12. Sounds amazing! I’ve never had turnips any way but mashed.

  13. 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!

  14. 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.

  15. 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.

  16. 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.

    Sher, your turnips looked gorgeous. Yours was the first post I found in the Food Blog Search when I thought about looking for turnip recipes.

    Kathy, I think you’re right about that. It’s quite magical.

    (I am going to continue to delete comments that have a link “advertising” another blog, because if I allow one, I’ll get overrun with those types of comments. You’re welcome to make your name a link if you want people to find your blog.)

  17. 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.

  18. When I saw the picture, I exclaimed, “Oh, I love roasted turnips!” Then I saw that you mentioned my post on them! :):) Thank you very much! Your turnips look fabulous! I think roasting makes turnips taste so good.

  19. 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.

  20. 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.