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These Sea Salt & Olive Oil Roasted Turnips are an easy and simple turnip recipe, perfect for those busy cold fall and winter nights when you don’t have a lot of time for a fussy recipe!
An Easy & Simple Turnip (Rutabaga) Recipe
First, the vegetable that I am actually using is technically called a rutabaga. Turnips are white fleshed with purple skin and the rutabaga are brown/purple on the outside, yellow inside, larger and sweeter than turnips are. However, it’s common to call both turnips. Turnips can be bitter as well compared to the rutabaga, so most people eat rutabaga instead and call them turnips.
Am I the only one who always forgets about turnips? I honestly walk by them in the grocery store about every 19 trips out of 20, then all of a sudden I have this immense craving for them. Perhaps it’s because it’s fall, perhaps it’s because it’s chilly, but I was craving turnips again the other day while grocery shopping. I brought one home where of course, it sat for a few days.
I then panicked, like I usually do, and rushed to use it up the other night. I wanted to try something a little nicer than steaming it – which is my usual method- and decided to take the time to chop the turnip up all nicely and then roast it.
Tips & Tricks for Cooking Turnips/Rutabaga
- You need to peel the turnips before you cook them. The skin is very tough and doesn’t cook up well.
- The best way to cook turnips is to roast them like this recipe. Our mom’s used to boil them like potatoes, and while I do enjoy them that way, roasting turnips bring out the sweetness of this root vegetables and gives it a great flavour.
- My Dad has been known to eat these raw, but I prefer to cook them. You can eat them raw if desired.
- You can pair turnips/rutabaga with brown sugar to enhance the sweetness and any spice that goes well with sweeter root vegetables, like ginger, cinnamon or allspice. Red pepper flakes are also good with turnip!
Dinners to Pair Roasted Turnips With
These turnips aren’t fancy, they aren’t all jazzed up with crazy flavors, they are simple, delicious turnips. They’re easy and fast to make. They’re also what needs to be on your plate for dinner this fall!
Happy cooking!
Love,
Karlynn
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Sea Salt & Olive Oil Roasted Turnips
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Total Time
- 40 minutes
- Course
- Side Dish
- Cuisine
- American
- Servings
- 4
- Calories
- 70
- Author
- Karlynn Johnston
Ingredients
- 1 turnip large
- 2 tablespoons olive oil
- 1-2 teaspoons sea salt
Instructions
- Pre-heat oven to 400 degrees.
- Peel and cut the turnip into half inch cubes. Toss with salt and olive oil.
- Place on a large baking sheet in a single layer and roast for 25-30 minutes, until fork tender.
- Serve and enjoy!
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
Ann says
I’ve never had roasted turnips ,so today I tried this recipe and I loved them.
Lorraine Murdoch says
My husband loves turnip, any which way. I often boil them with carrots and mash with lots of butter and s&p. I can’t wait to try them roasted.
Claudette Boyko says
Rutabaga, is a cross between a cabbage and turnip which gives it a sweeter taste, turnip is much stronger taste. Either rutabaga or turnip is good in this recipe, yes they are 2 different flavours for sure
Sarah Abraham says
So sweet and flavorful!
Rachel says
This recipe cook time is WAY off. I had to bake in the oven for an hour to get them fork tender.
Gina Gilbert says
You need to 1st figure out that turnips and rutabagas are two different things. What your cooking here are rutabagas not turnips.
T says
If you read the post, this is mentioned. Geez!
Mike Turnip Lover says
Or toss with roasted walnut oil and some cubed pancetta to bring things to the next level.
Michael says
Four grams per serving? Really?????¿
angela hammill says
super yummy!! i make them for thanksgiving
Ann Schuenemann says
Like you.. I bought the turnip.. & it sat… after a few days, I figured I’d better get to it.. this recipe looked easy enough.. I’m cooking for one here.. I roasted chunked zucchini with this.. in my toaster oven.. it came out really good tasting.. I used kosher salt instead of sea salt & I thought it was yummy.. served it with spaghetti in a light olive oil & garlic sauce.. lots of garlic! Not winter *104 as a matter of fact* but still a good supper
Danielle Boyd says
My husband HATES turnips..lol..but this actually “might” convert him!
The Kitchen Magpie says
Well, if not, you can have it all lol!!
Ladb says
Where on your site do I find the method/recipe for the roasted turnip?
RedMtl says
Ladb It’s on the page right above your comment asking for it.