roasted turnips

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By Beth Pierce
from Old Monroe, MO

Add another healthy vegetable to your rotation with these easy Roasted Turnips. With some common pantry ingredients and about ten minutes prep time this tasty vegetable is ready to put in the oven and roast.

serves 6
prep time 10 Min
cook time 30 Min
method Roast

Ingredients For roasted turnips

  • 3 lb
    turnips peeled and cut into chunks
  • 1 tsp
    dried marjoram
  • 1/2 tsp
    dried thyme leaves
  • 1/2 tsp
    crushed rosemary
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    sea salt
  • 1/2 tsp
    fresh ground black pepper
  • 4 Tbsp
    olive oil

How To Make roasted turnips

  • 1
    Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  • 2
    Combine the turnips, marjoram, thyme, rosemary, garlic powder, onion powder, salt, and black pepper in a bowl. Drizzle with olive oil and stir to coat.
  • 3
    Spread the turnips on a baking sheet covered with parchment paper. Roast for 30-35 minutes turning halfway through the roasting time. If desired season with more salt and pepper to taste.
  • 4
    NOTES Turnips are in season in the United States in the spring and in the fall so keep your eyes open for them. I use dried herbs since they do much better when roasting. Reserve fresh herbs for sprinkling on after roasting. Most turnips need to be peeled prior to cooking as they have thick skins with a bit of after taste. Use a vegetable peeler just like do with potatoes and carrots. Baby turnips do not need to be peeled. Parchment paper helps to brown the turnips evenly and makes for very easy cleanup. To reheat spread over a parchment covered baking sheet and place in the oven at 375 degrees for about 10-15 minutes. Store leftovers in an airtight container in the refrigerator for up to three days.
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