Roasted Turnips with Garlic is a wholesome side dish that proves healthy eating can be both simple and satisfying.
Naturally low in carbs and rich in fiber, turnips make a fantastic alternative to potatoes without sacrificing flavor.
Paired with garlic, rosemary, and heart-healthy olive oil, this recipe offers plant-based nutrition with minimal saturated fat.
It’s easy to prepare, meal-prep friendly, and a delicious everyday option for family dinners or holiday spreads.
Roasted Turnips with Garlic
Equipment
- 1 large pot
- 1 colander
- 1 large mixing bowl
- 1 Baking sheet
- 1 sheet of parchment paper
- 1 sheet of parchment paper
Ingredients
- 2 pounds turnips scrubbed, peeled, and cut into 1-inch chunks
- 1 tablespoon olive oil
- 10 cloves garlic peeled and whole
- 2 sprigs fresh rosemary
- ¼ teaspoon salt or to taste
Instructions
- Preheat the Oven for Roasting: Begin by setting your oven to 400°F (200°C) so it reaches the right temperature by the time you’re ready to roast. A fully preheated oven is essential to achieve turnips that are crisp and golden on the outside yet tender on the inside. While the oven heats, prepare your equipment by lining a baking sheet with parchment paper. For easier cleanup and even roasting, lightly mist the parchment with cooking spray or brush it with a thin layer of olive oil.
- Prepare and Clean the Turnips: Rinse the turnips thoroughly under cool running water to remove any dirt. Use a vegetable brush if needed to scrub them well. Peel away the outer skin with a vegetable peeler or small knife, as the skin can sometimes taste bitter. Trim off the stems and root ends, then cut the turnips into uniform 1-inch chunks. Keeping the pieces the same size ensures they cook evenly and roast at the same pace.
- Parboil the Turnips for Tenderness: Fill a large pot with water and bring it to a steady boil. Once bubbling, carefully add the cut turnip pieces. Allow them to simmer for about 10 minutes—this short parboiling step softens the dense vegetable, reduces bitterness, and ensures the centers cook through when roasting. Drain the turnips well in a colander, shaking gently to remove excess water. This helps them roast instead of steam in the oven.
- Season with Garlic, Herbs, and Oil: Transfer the drained turnips to a large mixing bowl. Add olive oil, whole garlic cloves, and the fresh rosemary sprigs. Sprinkle in the salt, adjusting to taste. Toss everything together until the turnips are thoroughly coated with the oil and aromatics. The olive oil helps them crisp up, while the garlic and rosemary infuse deep, earthy flavor as they roast.
- Arrange for Even Roasting: Spread the seasoned turnips out in a single layer on your prepared baking sheet. Avoid overcrowding—if the pieces are too close, they’ll steam instead of roast. Give them some breathing room so the heat can circulate around each piece, creating a golden-brown crust.If needed, use two baking sheets rather than piling them too close together.
- Roast Until Golden and Fragrant: Place the baking sheet in the preheated oven and roast the turnips for 30–40 minutes, or until they are fork-tender inside and caramelized on the edges. About halfway through, gently flip the pieces with a spatula or tongs to ensure even browning. The garlic cloves will also soften and roast during this time, releasing their aroma and mellow sweetness.
- Check for Doneness and Serve: After 30 minutes, check the turnips by piercing one with a fork—it should slide in easily, with a golden, slightly crisp exterior. If you prefer deeper caramelization, leave them in for an extra 5–10 minutes. Once ready, remove the pan from the oven, discard the rosemary sprigs, and transfer the roasted turnips and garlic to a serving platter. Serve them hot as a flavorful side dish to complement any meal.
Notes
- Turnips are an excellent low-carb substitute for potatoes, offering fewer calories while still providing fiber and nutrients.
- Parboiling before roasting helps soften the turnips, reduces bitterness, and ensures they roast evenly.
- Roasting garlic cloves whole gives them a sweet, mellow flavor that complements the earthy turnips.
- Fresh rosemary works best, but dried rosemary can be used in smaller amounts if needed.
- Avoid overcrowding the baking sheet, as proper spacing helps turnips develop golden, crispy edges.
Chef’s Secrets for Perfect Roasting
The key to making roasted turnips taste irresistible is proper preparation and technique.
Always cut your turnips into uniform chunks so they cook at the same rate.
Parboiling may feel like an extra step, but it makes all the difference—it ensures the centers are tender while the oven focuses on crisping the outside.
Using parchment paper not only prevents sticking but also helps caramelize the edges without burning.
Don’t skip the garlic—it transforms during roasting, turning buttery and sweet, infusing the turnips with flavor that feels indulgent but is entirely wholesome.
Serving Suggestions for Every Occasion
Roasted turnips are incredibly versatile and can pair well with a variety of meals.
They make a perfect side dish for roasted chicken, baked fish, or a hearty lentil stew.
For a holiday spread, serve them alongside mashed potatoes and green beans for extra variety.
You can also toss leftover roasted turnips into a salad for added texture, or blend them into a creamy soup base for a comforting twist.
Drizzling with a little balsamic glaze or sprinkling with fresh parsley just before serving can elevate the presentation and flavor.
Storage Tips for Lasting Freshness
To store leftovers, allow the roasted turnips to cool completely before transferring them to an airtight container.
They will keep well in the refrigerator for up to 3–4 days.
When reheating, avoid the microwave if possible, as it can make them soggy.
Instead, place them back in the oven at 350°F (175°C) for 10–15 minutes to restore their crisp edges.
If you’d like to freeze them, spread the cooled turnips on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag.
Frozen roasted turnips will last for up to 2 months, though the texture may soften slightly after reheating.
Frequently Asked Questions
1. Can I skip the parboiling step?
Technically yes, but parboiling is highly recommended.
It helps soften the dense texture of turnips, reduces bitterness, and ensures the centers cook fully.
Skipping this step may result in turnips that are roasted on the outside but undercooked inside.
2. What can I use instead of rosemary?
If rosemary isn’t available, try thyme, oregano, or even a sprinkle of Italian seasoning.
These herbs complement the earthy flavor of turnips beautifully, and dried herbs work well if fresh ones are not on hand.
3. Do I have to peel the turnips?
Peeling is optional but recommended, as the skin can sometimes taste bitter and become tough after roasting.
Younger, smaller turnips often have more tender skin and may not need peeling, but larger ones benefit from it.
4. Are roasted turnips good for meal prep?
Yes! Roasted turnips store and reheat well, making them ideal for meal prep.
Cook a batch ahead of time and portion them into containers to enjoy with protein or salads throughout the week.
5. Can I make this recipe oil-free?
Absolutely. For an oil-free version, toss the parboiled turnips with a small splash of vegetable broth or lemon juice and seasonings before roasting.
They won’t crisp up quite as much, but the flavor will still be delicious and the dish even lighter.
