Caramelized Roasted Turnips Recipe (2024)

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Katerina

4.89 from 9 votes

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Roasted Turnips make an excellent side dish to any meal! With just a mix of shallots, seasonings, and butter, this recipe is easy yet delivers crispy, tender, and caramelized turnips.

Caramelized Roasted Turnips Recipe (2)

You probably already know and love roasted potatoes and roasted carrots, but if you haven’t tried roasted turnips yet, get ready! They’re kind of a best-of-both-worlds. Roasted turnips are a delicious, nutritious, and easy-to-make side dish. When roasted, these root vegetables transform in flavor and texture, offering a slightly sweet and earthy taste with a crispy exterior and tender interior. They are relatively low in carbs and calories and are also a great source of vitamin C, folate, iron, and calcium.

    Why You Should Make This Recipe

    • Crispy and caramelized, these turnips achieve a perfect balance of tenderness and flavor.
    • Quick and easy to make with just 10 minutes of prep and 30 minutes to cook.
    • A flavorful combination of ingredients, including butter, shallots, chives, and spices.

    Ingredients For Roasted Turnips

    • Turnips with purple tops should be washed, peeled, and cut into wedges.
    • Shallots: Peel and slice a couple of shallots.
    • Olive Oil: 1 tablespoon of oil, for roasting.
    • Butter: This recipe uses ½ a stick of butter, cut into small pieces.
    • Dried Minced Chives, Garlic Powder, and Paprika.
    • Salt and Pepper, to taste.
    • Chopped Fresh Parsley used for garnish.
    Caramelized Roasted Turnips Recipe (3)

    Do You Have To Peel Turnips

    You don’t need to peel turnips, but you should because peeling helps to get a softer texture. Also, wash and scrub them under running water because turnips are root veggies, which means they grow in the ground and can have dirt on their surface.

    How To Roast Turnips

    1. Toss the turnips and shallots in a baking dish and toss with olive oil. Add in the butter pieces, chives, and other seasonings, and toss again to combine.
    2. Roast the turnips at 450˚F for 25 to 30 minutes or until tender. Give it a stir halfway through cooking.
    3. Remove from the oven. Taste and adjust salt and pepper if needed, and garnish with parsley.
    Caramelized Roasted Turnips Recipe (4)

    Recipe Tips And Variations

    • Olive oil can be substituted with avocado oil, coconut oil, or even ghee.
    • Always preheat the oven to avoid the veggies becoming soggy and steamed rather than crispy.
    • Broil the turnips for a couple of minutes if they are not as caramelized as you would like them to be after roasting. The high heat of the broiler is great for adding crispness.

    How To Serve Roasted Turnips

    • Sizzling turnips pair beautifully with this delicious Maple Butter Whole Roasted Chicken.
    • These roasted turnips make a smashing side dish for my Mozzarella Stuffed Crockpot Meatloaf.
    • Roast veggies contrast nicely with a comforting pasta dish like this Creamy Asparagus Pasta.
    Caramelized Roasted Turnips Recipe (5)

    Storing And Reheating

    • To refrigerate, cool the turnips and place them in an airtight container. Store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.
    • To reheat, place refrigerated or frozen turnips in an ovenproof dish and bake at 350˚F until heated through (5 to 10 minutes for refrigerated, 20 to 30 minutes for frozen).

    More Roasted Vegetables Recipes

    • Garlic Butter Roasted Parsnips
    • Roasted Garlic Parmesan Carrots
    • Oven Roasted Asparagus with Hollandaise Sauce
    • Oven Roasted Vegetables
    • Roasted Green Beans

    ENJOY!

    Caramelized Roasted Turnips Recipe (6)

    Roasted Turnips

    Katerina | Diethood

    Roasted Turnips are a delicious addition to any meal! Made with a blend of turnips, shallots, spices, and butter, this easy recipe yields bites that are crisp, tender, and beautifully caramelized.

    4.89 from 9 votes

    Rate this Recipe!

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    Prep Time 10 minutes mins

    Cook Time 30 minutes mins

    Total Time 40 minutes mins

    Ingredients

    • 2 pounds turnips with purple tops, cut into 1/2-inch wedges
    • 2 shallots, thinly sliced
    • 1 tablespoon olive oil
    • 4 teaspoons minced dried chives
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked or sweet paprika
    • ½ teaspoon salt, or to taste
    • ¼ teaspoon freshly ground black pepper, or to taste
    • 4 tablespoons butter, cut into about 10 pieces
    • chopped fresh parsley, for garnish
    • crushed red pepper flakes, for garnish, optional

    Instructions

    • Preheat the oven to 450˚F.

    • Place turnips and shallots in a 9×13 baking dish and toss them with the olive oil.

    • To the turnips, add the chives, garlic powder, paprika, salt, and pepper; toss gently to combine. Scatter the butter pieces over the top.

    • Roast for 25 to 30 minutes or until tender, stirring them halfway through cooking. If the turnips are cut larger than suggested, you will need to roast them a bit longer or until tender.

    • Remove from oven and taste for salt and pepper; adjust accordingly.

    • Garnish with parsley and pepper flakes, and serve.

    Notes

    • Cleaning: Turnips should be well-cleaned, as they can have dirt on their surface.
    • Peeling: While not mandatory, peeling helps to get a softer texture.
    • Slicing: They can be cut into wedges, cubes, or slices.
    • Roasting Temperature: Typically, turnips are roasted at a high temperature, and it can take up to 30 minutes to get them crispy and golden brown. The cooking time will depend on the size of the turnips.
    • Flavoring: A dash of maple syrup or honey can bring out their natural sweetness.

    Nutrition

    Calories: 104 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 15 mg | Sodium: 272 mg | Potassium: 248 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 298 IU | Vitamin C: 24 mg | Calcium: 38 mg | Iron: 1 mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

    Course: Side Dish

    Cuisine: American

    Keyword: how to roast turnips, roasted turnips recipe, thanksgiving side dish, vegetable side dishes

    Did you make this recipe?Leave a Rating!

    Categories:

    • Christmas
    • Freezer Friendly Meals
    • Holidays
    • Recipes
    • Side Dishes
    • Thanksgiving
    • Vegetarian
    Caramelized Roasted Turnips Recipe (2024)

    FAQs

    Why put baking soda in turnips? ›

    Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness. Look for fresh turnips. Avoid the very large, wrinkled and blemished turnips.

    Do you have to peel turnips before you roast them? ›

    It's not essential to peel turnips before cooking. If this skin appears to be thin enough you can leave it on and cook as is. However if the skin feels thick and leathery, you can peel it off with a sharp knife or vegetable peeler. Both the roots and leaves, also known as turnip greens, are safe to eat.

    How do you get the bitterness out of turnips? ›

    How do you get the bitterness out of turnips? Smaller turnips tend to be sweeter and less bitter, so start by selecting fresh, small, tender turnips and peeling them. Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.

    What is the best way to cook and eat turnips? ›

    Baked, Boiled or Steamed. Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor. homemade coleslaw.

    What is the disadvantage of using baking soda to vegetables? ›

    This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable. It has various unwelcome effects, such as softening the vegetable, altering the vegetable's flavor, destroying thiamine content, and hastening the loss of vitamin C.

    What makes turnips taste good? ›

    You can't make turnips taste better because they are the best tasting food there ever could be. Roast them instead of boiling them. Serve with salt, pepper, and butter. You can use other spices or things like vinegar too if you like.

    Are roasted turnips bitter? ›

    And if their reputation for bitterness scares you or your kids, fear not. Roasting brings out their natural sweetness. Another secret is how you peel them. Bitter notes lie just under the surface of the skin, but you can eliminate this if you go a little deeper when peeling them.

    What is the difference between a rutabaga and a turnip? ›

    Turnips are usually white and purple on the outside, with very white flesh, while rutabagas are yellowish and brown on the outside with orange-yellow flesh. Rutabagas are also generally much larger than turnips.

    Do cooked turnips taste like potatoes? ›

    Turnips are packed with nutrients, low in calories, and a great source of fiber. They have a mild, slightly peppery flavor that can easily be transformed to mimic the taste of potatoes. By cooking turnips like potatoes, you can enjoy a healthier alternative without sacrificing taste.

    Why do my turnips taste bad? ›

    Turnips can sometimes taste bitter due to the presence of certain compounds, such as glucosinolates and phenolic compounds. These compounds are natural defense mechanisms that some plants use to deter animals from eating them, as they can be toxic or unpalatable.

    What do roasted turnips taste like? ›

    In the hands of an able cook, a well-cooked turnip tastes heavenly. When roasted, the natural sugars are allowed to caramelize, resulting in a crispy-tender side dish that tastes like a cross between a potato and a carrot.

    Can turnips be overcooked? ›

    Turnips should not be overcooked, or they will become dark in color and strong in flavor. The summer turnip, when sliced, can be cooked in thirty minutes, the winter turnip in from forty-five to sixty minutes.

    What is the healthiest way to eat turnips? ›

    Turnips are a healthy alternative to potatoes; they're lower in calories and have fewer carbs. Smaller, sweeter turnips can be sliced into wedges and eaten raw like an apple. Raw baby turnips can be sliced or diced and used in salads. Raw turnips can also be grated and used as a garnish.

    Are turnips good for diabetics? ›

    Yes, people living with diabetes can eat turnip as it is a low glycemic index vegetable that can help regulate blood sugar levels. However, it is important to monitor portion sizes and overall carbohydrate intake.

    What's the difference between a turnip and a parsnip? ›

    While they're both root vegetables packed with nutrients, parsnips and turnips are not quite the same—parsnips are similar to carrots and have a sweet, candy-like flavor profile. Turnips, on the other hand, are in the Brassica rapa family and are much less sweet.

    What does soaking vegetables in baking soda do? ›

    The US Food and Drug Administration, the US Department of Agriculture and other scientists agree: use a cold water soak with baking soda to effectively help remove dirt, chemical residue, and other unwanted materials from your fresh vegetables and fruits.

    What does adding baking soda to vegetables do? ›

    We got some surprising results. Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

    What does baking soda do to vegetable plants? ›

    When applied to plant leaves and stems, baking soda does slow or stop the growth of fungi. However, the benefits are fleeting at best. Studies have shown that while baking soda impacts the growth of fungal spores, the spores and actively growing fungi are not killed.

    Why put baking soda on vegetables? ›

    Sarah House, the food innovation chef at Bob's Red Mill, explains that baking soda “helps to remove any residue left on the exterior of produce.” House elaborates: “I would recommend rinsing in cool, clean water before drying and storing.” Rinse and dry.

    References

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