Roasted Turnips with Garlic
These Roasted Turnips with Garlic are tender on the inside and golden on the outside, flavored with fresh rosemary and roasted garlic. A healthy, low-carb alternative to potatoes, they’re rich in fiber, naturally gluten-free, and simple to prepare. Perfect as a weeknight side dish or a wholesome addition to your holiday table.
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.
