Simple Roasted Turnips Freezer Friendly

Turnips are white and pale purple in color with a flavor like a mild radish. Roasting brings out great flavor and they’re so easy to make!

Gone are the old days of bland boiled turnips! Roasting veggies adds great color and flavor while preserving the nutrients.

These are deliciously low carb and chock full of fiber and Vitamin C!

Ingredients & Variations

TURNIPS

They have a mild flavor so they can be roasted with other root vegetables. Try carrots, beets, or parsnips!

SEASONINGS

Even though this recipe is fairly basic with butter, olive oil, sage, and salt and pepper, don’t be afraid to try using oregano, or even rosemary.

Peel First!

Unlike roasted beets (which are easier peeled after cooking), turnips are easier peeled before cooking.

Cut off the top and the root with a good sharp knife.
Using a potato peeler or a paring knife, peel from top to bottom. That’s all there is to it!

How to Roast Turnips

Roasting turnips is as easy as 1-2-3!

Peel and cut turnips into equally sized pieces so they roast evenly.
Toss turnips with remaining ingredients (except for the butter) and place in a prepared casserole dish.
Roast until the turnips are tender and then toss them with butter and serve immediately.

How to Store and Reheat

Turnips are easily kept for up to 4 days in the refrigerator if they are in an airtight container. They can even be frozen and pulled out whenever the need for a low-carb, healthy side dish is in order!

More Roasted Veggies to Try!

Crispy Garlic Roasted Broccoli – ready in 15 minutes
Roasted Parmesan Asparagus – easy prep
Easy Oven Roasted Carrots – only 4 ingredients
Roasted Sweet Potatoes
Roasted Vegetables – with smashed garlic
Easy Oven Roasted Potatoes – crispy & flavorful
Roasted Brussel Sprouts – 5 easy ingredients

Did you make these Roasted Turnips? Be sure to leave a rating and a comment below!