Roasted Turnips Recipe
Turnips carry a sharp, mustardy edge raw, but sustained dry heat breaks that down and caramelizes their natural sugars at the surface, leaving a vegetable that's mild, nutty, and only faintly peppery underneath a browned crust.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
Ingredients
- 2 lb turnips, peeled and cut into 1-inch chunks
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp fresh thyme leaves
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Instructions
- 1Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment.
- 2Peel the turnips and cut into roughly 1-inch chunks so they cook evenly.
- 3Toss the turnip chunks with olive oil, salt, and pepper, and spread in a single layer on the baking sheet.
- 4Roast for 25-30 minutes, flipping halfway through, until deeply golden and tender when pierced with a fork.
- 5Toss with fresh thyme and serve hot.
Tips & variations
- Smaller, younger turnips are noticeably milder than large ones, if yours taste sharp even after roasting, they were likely older and larger.
- A drizzle of honey or maple syrup in the last 5 minutes of roasting leans into their natural sweetness.
- Mix turnips with carrots or parsnips on the same pan, they roast at a similar rate and pair well.
Storage & reheating
Refrigerate in an airtight container up to 4 days. Reheat in a 400°F oven for about 10 minutes to restore some crispness; a microwave will soften them further.
Nutrition
A low-calorie root vegetable side, naturally low in starch compared to potatoes, with only a light coating of oil added.
Tips from the Tulo kitchen
- Cut turnips a little smaller than you would potatoes, they're denser with less give and take longer to cook through at the same size.
- Don't skip peeling, the skin is tougher and more bitter than the flesh and doesn't soften the way potato skin does.
FAQ
Do I need to peel turnips before roasting?
Yes, for the best texture. Turnip skin is tougher and more bitter than the flesh, and unlike potato skin it doesn't crisp up appealingly when roasted.
Why do my roasted turnips taste bitter?
Large, older turnips tend to be sharper and more bitter than small, young ones. Choosing smaller turnips, and roasting them fully until deeply golden, both help mellow that edge.
Can I roast turnips ahead of time for a holiday meal?
Yes, roast them up to a day ahead, refrigerate, then reheat in a hot oven for about 10 minutes before serving to bring back some of the browning.
