Clicky

Sea Salt & Olive Oil Roasted Turnips (Rutabaga)

5 from 40 votes
Jump to RecipePinSave to Favorites

Site Index Turnips Vegetable side dish

This post may contain affiliate links. See my privacy policy for details.

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!

Sea Salt & Olive Oil Roasted Turnips in a plate with sunflower design
Roasted Turnip 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.

close up plate with Roasted Turnips
Roasted Turnips Recipe

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

PIN this recipe to your VEGETABLE SIDE DISHES board and remember to FOLLOW ME ON PINTEREST!

How to cook delicious oven roasted turnips (rutabaga) with sea salt and olive oil. A simple, easy turnip recipe - and it's the perfect way to cook turnips. #turnips #vegetable #recipe #healthy #oliveoil #rutabaga #seasalt #roasting #goodcarbs #southbeach

 

EMAIL YOURSELF THIS RECIPE!
Enter your email to get this recipe emailed to you, so you don’t lose it and get new recipes daily!

Sea Salt & Olive Oil Roasted Turnips

Delicious roasted turnips with sea salt and olive oil.
5 from 40 votes
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

The sea salt is what makes these so good!

Nutrition Information

Serving: 4g, Calories: 70kcal, Carbohydrates: 1g, Fat: 7g, Sodium: 601mg, Potassium: 58mg, Sugar: 1g, Vitamin C: 6.4mg, Calcium: 9mg, Iron: 0.1mg

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.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Learn to cook like the Kitchen Magpie

A Very Prairie Christmas Bakebook

Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!

Learn More

a copy of Flapper Pie cook book

Flapper Pie and a Blue Prairie Sky

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More

 

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Turnips Vegetable side dish

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Ann says

    I’ve never had roasted turnips ,so today I tried this recipe and I loved them.5 stars

  2. 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.

  3. 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

  4. Rachel says

    This recipe cook time is WAY off. I had to bake in the oven for an hour to get them fork tender.

  5. 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.

  6. Mike Turnip Lover says

    Or toss with roasted walnut oil and some cubed pancetta to bring things to the next level.

  7. angela hammill says

    super yummy!! i make them for thanksgiving5 stars

    • 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 supper5 stars

  8. Danielle Boyd says

    My husband HATES turnips..lol..but this actually “might” convert him!

    5 stars

    • The Kitchen Magpie says

      Well, if not, you can have it all lol!!

  9. 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. 

      5 stars

Leave a Comment or Recipe Tip

Recipe Rating