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 Side Dishes to find more recipes like this one.

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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.)

Roasted Turnips with Balsamic Vinegar and Thyme found on KalynsKitchen.com

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.

Roasted Turnips with Balsamic Vinegar and Thyme found on KalynsKitchen.com

More Recipes to Get 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 and Thyme

Turnips don’t get much respect, but these Roasted Turnips with Balsamic Vinegar and Thyme are delicious!

Ingredients:

  • 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)

Directions:

  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.

Notes:

Recipe created by Kalyn, with possible inspiration from this recipe.

All images and text ©

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.

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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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Roasted Turnips with Balsamic Vinegar and Thyme found on KalynsKitchen.com