Let’s talk about roasted turnips. Just the mere mention of turnips or rutabagas might bring back haunting childhood memories of an ugly vegetable with a bitter flavor. But I say it’s time to give them a chance! Maybe (like Brussels sprouts) you remember a vegetable that was cooked to death until it was soft, mushy and flavorless. 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.
How to Make Roasted Turnips
You can make the recipe below with just turnips or blend in any number of root vegetables—like beets, carrots, parsnips, potatoes or rutabaga. Just make sure to peel everything and cut them into similar sized shapes so they all cook at the same rate.
Yield: About 4 servings
- 4 medium turnips (about 2 pounds), peeled and cut into 1/2-inch slices
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 teaspoon minced fresh rosemary or 1/3 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Step 1: Preheat the oven
This is always an important step. Make sure your oven is preheated to 350° F before you get started. We’re going to increase the temperature later to give the turnips some color, but start at a nice, low temperature to make sure they cook all the way through.
Step 2: Combine the ingredients
This single sheet pan recipe doesn’t need too dirty many dishes! Simply place the turnips and garlic on a rimmed baking sheet (lined with parchment paper or aluminum foil, if you like), drizzle them with the oil and sprinkle on the rosemary, salt and pepper. Stir the mixture to make sure everything is well distributed.
Step 3: Bake ’em up
Now, all you need to do is set a timer for 35 minutes and bake the turnips, uncovered. Once the timer goes off, increase the oven temperature to 450° F and bake for an additional 10 to 15 minutes, until the turnips have some color and they’re tender when pierced with a fork.
This dish makes an excellent low-carb addition to any meal, and the color contrast between the rosemary and the turnips makes it especially festive for holiday dinners.