Best Savory Oven Roasted Turnips Recipes

ROASTED TURNIPS

Roasted Turnips image

Roasting turnips mellows their sharp flavor, makes them wonderfully tender, and turns them into the perfect vegetable side dish.

Provided by Molly Watson

Time 1h13m

Number Of Ingredients 4

Ingredients

2 pounds turnips
2 tablespoons olive oil
1 teaspoon fine or coarse sea salt (or more to taste)
Optional: ground black pepper

Steps:

Gather the ingredients.
Preheat the oven to 400 F. While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but their peel will still be a bit more fibrous than the tender insides. Leave baby turnips whole; cut bigger ones into 1-inch pieces.
Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with olive oil. Use your hands or 2 large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
Roast the turnips until they're tender and browned. Start checking them after about 30 minutes. Depending on their size and age, it may take up to an hour or more to become completely tender. Sprinkle with more salt and pepper, if you'd like, and serve.

Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 188 mg, Sugar 2 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g

ROASTED TURNIPS

Roasted Turnips image

Provided by Nancy Fuller

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 pounds turnips with purple tops, cut into wedges
4 tablespoons unsalted butter, cubed
3 sprigs fresh thyme
2 shallots, sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.

SAVORY OVEN-ROASTED TURNIPS

Savory Oven-Roasted Turnips image

I have long made oven-roasted red-skin potatoes, sweet potatoes, and carrots in much this same way, but recently discovered that I can almost ALMOST fool myself into thinking I am eating those yummy potatoes with these turnips...

Provided by under12parsecs

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs turnips, peeled, quartered and thinly sliced (1/8th in)
1 small yellow sweet onion, thinly sliced (such as maui or walla walla)
2 -4 garlic cloves, minced (I use 4 (or more)
butter-flavored cooking spray
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (can leave out if you don't like heat)
kosher salt and pepper

Steps:

Preheat oven to 450*.
In a high-sided 13x9 in pan (I use an old metal one because I find it gives me the best caramelization on the turnips/onions), combine turnips, onions, and garlic. Spray generously with cooking spray and toss. You could also use olive oil.
Add all seasonings. I usually start with about 2 tsp of salt and 1/2 tsp of black pepper and then taste them each time I stir and adjust those seasonings to taste, but I am a salt-fiend : }.
Bake for 15 minutes, then remove from oven and stir to allow the veggies to cook evenly. (I taste for seasoning at this point.)
Return to oven and bake another 15 minutes. Remove and stir again. Depending on how you like your turnips and how thick you sliced them, they may be done at this point. I like mine pretty well done and with some nice caramelization so I return them to the oven and bake an additional 10-15 minutes.

Nutrition Facts : Calories 74.6, Fat 0.4, SaturatedFat 0.1, Sodium 155.8, Carbohydrate 17, Fiber 4.9, Sugar 9.2, Protein 2.5