Roasted Turnips

These delicious roasted turnips are a fantastic side dish with a wonderful savory flavor.

5 from 10 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Author: Emily Wilson

Ingredients

1 ½ pounds turnips
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon paprika
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
optional - chopped herbs like parsley or oregano

Instructions

Preheat oven to 400 degrees F.
Using a sharp knife, slice the tops and bases off the turnips and chop them into ½ inch pieces.
Place the diced turnips on a parchment or aluminum foil-lined sheet pan. Pour the olive oil over the turnips and sprinkle with the salt, paprika, pepper, and garlic powder. Toss to coat the turnips.
Spread the turnips out in a single layer, leaving a little space between each piece.
Roast in the oven for 30 minutes.
Remove from the oven and serve immediately with optional chopped herbs.

Video

Notes

Storage - save roasted turnips for up to 4 days in the refrigerator in an airtight container.

Reheat - in an oven or toaster oven for best results, and not the microwave. This will keep turnips crispy.

Cooking Tips -Make sure to cut your turnips into similar sizes. This helps them roast evenly. Don't crowd the turnips on a baking sheet - they need a little space in between them to get a crispy exterior. Use two baking sheets if they don't fit onto one.

Ingredient Notes - 1 ½ pounds of turnips was 4 medium turnips for me. I used purple top turnips. If you use larger turnips like regular white turnips, you may only need 3. And if you use smaller hakurei turnips or baby turnips, you'll probably need 5 or 6.

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