ROASTED TURNIPS

These crispy, tender, and caramelized turnips are about to revolutionize your side dish repertoire.

Turnips combine the best qualities of two common root vegetables: hearty potatoes and sweet carrots. And this simple roasting technique transforms them into crispy on the outside, soft on the inside, caramelized side vegetables that are delicious on their own but can also be mixed into salads, cooked grains, and casseroles.

Always thoroughly preheat the oven and make sure your vegetables are properly drained and dried with kitchen or paper towels to avoid them becoming soggy and steamed rather than crispy. And if your turnips are cooked and soft but not caramelized to your liking, simply set your oven to broil for a minute or two.

This dish couldn't be any easier. If you do not want to peel the turnips, you don't have to. However, since turnips are root vegetables, I recommend giving them a good scrub and a rinse under cold running water to remove any dirt that has accumulated on their surface.

Turnips have a slightly bitter flavor. Because the larger the turnip, the bitterer it may taste, some people may avoid turnips altogether. Big mistake! Turnips are high in essential nutrients, low in calories, and have a variety of potential health benefits ranging from improved digestion and immunity to cancer prevention. And the bitterness is easily remedied by purchasing smaller-sized turnips. But if you can't find them and think a little bitterness might be a problem (I can't convince my kids get past a little sharpness in taste), just follow these simple steps. Boil your diced turnips with 2-3 quartered potatoes until tender and a fork can easily pass through the turnips bits. Remove the potatoes, drain the turnips thoroughly, and then follow with the spices and roasting instructions. With these simple tips, you're now a roasting turnip pro!

Grab your roasting sheet, your fork is waiting!

Bon appetite!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Keyword: easy side dish, healthy and nutritious, low carb, low carbs vegetable, not potato, quinoa salad, roasted turnips, root vegetable, salad addition, turnips for salad

Servings: servings

Calories: 155kcal

Equipment

1 Roasting sheet

Ingredients

2 lbs turnips
1 tsp sage
2 onion thinly sliced
2 TBSP avocado oil any healthy oil/ghee of your choice
salt
pepper
3 cloves garlic grated
2 tsp paprika
1 TBSP parsley
2 potatoes optional (to remove bitterness)

Instructions

Preheat oven to 450˚F.
Add diced pieces of turnips and potatoes to a pot and cover with water. Bring to a boil until tender and a fork can pass through the turnips easily. Drain well and discard the potatoes.
In a medium mixing bowl, combine paprika, sage, grated garlic, salt, and pepper. Add turnips and onions to the baking dish and gently mix with combined spices and seasoning to cover.
Roast in the oven until crispy, about 10 to 15 minutes, turning midway through cooking. If your turnips are not caramelized to your preference, just turn your oven to "broil" for a minute (or two.
Serve with parsley as garnish.

Notes

Nutrition