List of Partners vendors. Prep: 13 mins. Cook: 60 mins. Total: 73 mins. Servings: 12 servings. Yield: 6 cups. Nutrition information is calculated using an ingredient database and should be considered an estimate. Featured Video. Gather the ingredients. Tip If you want to keep your cooking time on the lower end, then you should cut the turnips into 1-inch cubes. Recipe Variations After 20 minutes, add a few grinds of coarsely ground black pepper over the turnips.
Drizzle the roasted turnips with romesco sauce or homemade pesto when you serve them. If it's spring and you have baby turnips, they are a particularly good match for green garlic pesto. Roast for another 5 to 10 minutes. If you're cooking a chicken or a pork roast, simply add the turnips to the pan to roast with them. The juices from the roast will flavor the turnips beautifully.
Mix things up by roasting other root vegetables—potatoes, parsnips, carrots, and rutabagas are all goods choices. Cut the vegetables into similarly sized pieces so they cook evenly. Beets are tasty, too, but know that they will stain the turnips pink when they touch. How to Store Roasted Turnips Turnips, like many roasted vegetables, will keep in the refrigerator for up to five days if they're in a sealed container.
Recipe Tags: turnip roasted turnips side dish american. Rate This Recipe. I don't like this at all. It's not the worst. What do roasted turnips taste like? How long do turnips last? Health Benefits of Turnips Turnips pack in all kinds of health benefits and are really good for you. Recipes Ideas for Roasted Turnips There are so many different ways to flavor roasted turnips. Here are some of our favorites: Balsamic vinegar: I absolutely love adding balsamic vinegar to turnips.
Toss them in some olive oil, balsamic vinegar, salt, and pepper before roasting. Then drizzle on some extra before serving. So good. Thyme or rosemary: Herbs pair really well with the flavor of turnips. Add some chopped fresh or dried thyme or rosemary to your turnips before roasting. Paprika and cumin: To add a savory and smoky element, toss the turnips with sweet paprika and cumin before roasting. My kids love this option. Garlic and red pepper flakes: I can't get enough spice, so I love adding red pepper flakes and either fresh minced garlic or garlic powder.
It's such a tasty combo. Garlic and Parmesan: Toss the turnips with olive oil, garlic powder, salt, and pepper before roasting.
Then add fresh grated Parmesan before serving. It will melt on to the turnips, so good. Steak seasoning: For some punch, use your favorite steak seasoning. The peppery flavors of the seasoning mix go really well with the natural spice in the turnips. Tips for Roasting Turnips For the most caramelization, make sure to cut your turnips on the small side. Make sure not to crowd the pan and leave some space between the turnip pieces.
This is the best way to ensure they roast and get browned. Look for small to medium turnips, which are naturally less bitter. Also, make sure your turnips are fresh. If you are just starting to eat turnips, you can mix them in with other vegetables like carrots, parsnips, or onions. Just cut everything the same size so it roasts in the same amount of time.
Try subbing turnips for potatoes in some of your favorite recipes to save calories and carbohydrates. You can also use half potatoes and half turnips, like in this Skinny Fries recipe. If your turnips seem dry at all after roasting, just toss them with a bit of extra olive oil or melted butter. The Recipe. Roasted Turnips. Side Dish. Get Ingredients NEW! Like this Recipe? Try our Meal Plans! Total Fat 4g. Total Carbohydrate 8g. Protein 1g.
Instructions Hide Photos. You can add any other spices or seasoning you like. About the author Meet Kristen Mccaffrey. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More. Get delicious, healthy recipes delivered each week right to your inbox. On Roasted Turnips. In the process I have fallen in love with roasted turnips!
I love how simple it is to make them while I am focusing on the rest of dinner. Basically just peel them, chop them into chunks, toss with oil and salt and then let the oven do the rest. Turnips that are older can have a woody and fibrous layer even when peeled so look for smaller turnips if possible. Also look for turnips that are not wrinkled. That means they have lost some of their moisture and will not have as good texture.
I cut mine in half through the equator, then into six or so chunks, angling my knife so they are all about the same size and thickness. This will ensure they will cook evenly. Then add on some flavor by mixing garlic powder, oregano and thyme and tossing the turnips with the herb mix.
The reason to wait until the end to do this, is that otherwise the garlic and herbs would burn and become bitter.
Feel free to use other spice mixes! Roast about 5 minutes longer until the turnips are nice and soft. You can check by testing with a fork. It should slip into the turnip flesh easily without resistance. Turnips have a naturally spicy flavor so they pair well with beef. These steaks with kale pesto would be awesome as would this beef tenderloin with mushrooms. To get some leafy greens on the plate try this chopped winter salad or this overnight kale caesar.
If you prefer chicken, this Balsamic Chicken recipe is fantastic and since the oven is already set to for these turnips, you can just pop the chicken in on another rack! Thanks so much for reading.
If you make this recipe, please come back and let me know how you liked it by leaving a star rating and review! It really helps a lot. Simple Roasted Turnips! A lower starch vegetable side dish. A great alternative to roasted potatoes, and whole 30 and paleo approved. Use a fork or paring knife.
It should slip into the turnip flesh easily without resistance and then out again. She has been a professional recipe developer since when she first started working in the test kitchen at EatingWell magazine.
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