This turnips recipe is a doppelgänger for roasted potatoes. It's the perfect side dish if you're looking for lower carb options than the starchy alternative. As a stand-in, they're perfect for anyone following a low-carb diet, the keto diet, or anyone just looking to try an easy recipe for turnips for the first time!
Turnips are one of my favorite root vegetables. They're versatile and can make an easy side dish in a bunch of different ways. You can head over to this post and make mashed turnips, head over to this post and make turnip fries, or you can stay here and roast them.
They're a great source of fiber too! So the next time you come across some fresh turnips, grab them and try your hand at cooking them.
I didn't always used to be a turnip guru. Years ago I used to belong to a CSA (Community Supported Agriculture, read more and find one here!) and one winter, every single bag was beets and turnips, beets and turnips.
Large turnips, medium turnips, baby turnips. It seemed instead of different veggies, we were just getting the same ones at different stages of their lives!
I made a lot of roasted vegetables in those days. I learned a couple of things - I don't mind turnips, and I hate working with beets. Not because I don't like beets, but because they turn everything purple. Your knife, your cutting board, you.
Great for dyeing things, if that's what you're looking for, buuuuut I'm just here to eat.
How to make roasted turnips
When you're making these, think about treating the turnip just like a potato. Grab your vegetable peeler and peel off the outer layer to reveal the bright white underneath.
Take a sharp knife, cut off the ends, and then cut it up into bite-sized cubes.
Take your cubed turnips and spread them out on a sheet pan (here's a link to the best sheet pans ever). If you want to line it with parchment paper, you can - I prefer to cook right on the pan and get them extra crispy on the outside.
Drizzle them with your oil and seasoning mixture (I used this olive oil because it's my favorite in the whole world), or if you're a purist just some sea salt or kosher salt.
Use your hands to get everything good and coated. Toss them around on the pan and make sure you get all the sides of all the pieces!
Preheat your oven to 450°, pop them in, and set a timer for your 20 minute cooking time. They will burn if left in too long, and that will take your flavor of turnips from slightly sweeter and caramelized to...well, burned.
You're going to cook these under high heat to get the exterior crisped up and the interior nice and tender. When raw, turnips have a somewhat bitter flavor, but when roasted, their natural sugars help turn them into a tender and less toe-curling experience.
Other ways to cook
I have not tried cooking these in an air fryer, but I imagine they would come out great. I would follow the instructions for your particular air fryer to determine the best cooking settings.
The other option would be a toaster oven - if you have one of these, I would use the roasting pan it came with, line it with aluminum foil, and cook them at the same temperature. Watch them closely and keep an eye on the time, as they may need more or less time depending on your appliance.
If you're looking for something to do with those turnip greens, I provided a link to this recipe for turnip green soup for over in my radish vs turnip comparison post here, which is a great way to use all the parts of the vegetable and minimize waste!
Serving roasted turnips
I like serving these turnips family style- in a large bowl, seasoned with some black pepper and fresh herbs. A drizzle of this olive oil will step it up even more.
Types of turnips to use
The best turnips for this recipe are the purple bottomed ones. These are typically larger turnips, so you should only need about three to four of them, depending on how much you're trying to make.
These are also the most common version, so they're probably the ones you will find in your grocery store with no other options. If they have smaller turnips, or turnips of a different color, you can use them! The recipe will still be the same - the flavor might just be a bit different.
Storing roasted turnips
Turnips can be tough when it comes to storage, so let's talk about storing your leftovers. What comes out of the oven a nice, crispy, potato doppelgänger will later come out of the fridge a slightly soggy and soft vegetable that you think might not have a second chance.
However - if you allow them to cool completely, then store them in an airtight container in the fridge, you can give them a second life. To reheat, spread into a single layer with lots of spacing between them onto a rimmed baking sheet.
Reheat in the oven between 300-350° for 7-10 minutes, until heated through and outsides have firmed up a bit. I can tell you they will never be as good as the first time (is anything?) but they will still be delicious enough to eat.
- 1 ½ pounds purple bottom turnips
- 2 tablespoon olive oil
- 2 teaspoon italian seasoning
- ½ teaspoon garlic
- ½ teaspoon salt
- Preheat the oven to 450°.
- Peel the outer layer off the turnips using a vegetable peeler, trim the ends, and then cut into cubes.
- In a small bowl, combine your olive oil and seasonings and stir.
- Spread the cubes out on a baking sheet, drizzle with the oil mixture, and toss to combine, getting everything good and coated.
- Bake in the preheated oven for 20 minutes or until edges are golden brown. Remove from oven and serve immediately.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 212mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 1g
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