Roasted Turnips Recipes

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ROASTED TURNIPS



Roasted Turnips image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

2 pounds turnips with purple tops, cut into wedges
4 tablespoons unsalted butter, cubed
3 sprigs fresh thyme
2 shallots, sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.

BUTTER ROASTED TURNIPS



Butter Roasted Turnips image

Provided by Nancy Fuller

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 5

3 pounds turnips, peeled, cut into 1-inch wedges
8 to 10 unpeeled cloves garlic
10 sprigs fresh thyme
6 tablespoons unsalted butter, melted
Kosher salt and ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the turnips on a baking sheet. Scatter the garlic and thyme over the top. Drizzle with the butter and sprinkle with salt and pepper. Toss to combine.
  • Roast until the turnips are tender and golden, about 30 minutes.

ROASTED TURNIPS



Roasted Turnips image

Roasting turnips mellows their sharp flavor, makes them wonderfully tender, and turns them into the perfect vegetable side dish​.

Provided by Molly Watson

Categories     Side Dish     Dinner

Time 1h13m

Number Of Ingredients 4

2 pounds turnips
2 tablespoons olive oil
1 teaspoon fine or coarse sea salt (or more to taste)
Optional: ground black pepper

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F. While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but their peel will still be a bit more fibrous than the tender insides. Leave baby turnips whole; cut bigger ones into 1-inch pieces.
  • Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with olive oil. Use your hands or 2 large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
  • Roast the turnips until they're tender and browned. Start checking them after about 30 minutes. Depending on their size and age, it may take up to an hour or more to become completely tender. Sprinkle with more salt and pepper, if you'd like, and serve.

Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 188 mg, Sugar 2 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g

SEAN'S MOMMY'S ROASTED ROOT VEGETABLES



Sean's Mommy's Roasted Root Vegetables image

I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.

Provided by Sean's Mommy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 10

Number Of Ingredients 8

1 butternut squash - peeled, seeded and cut into 1-inch dice
3 carrots, cut into 1 inch pieces
1 large sweet potato, cut into 1-inch cubes
1 rutabaga, peeled and cut into 1-inch pieces
3 parsnips, peeled and cubed
3 turnips, peeled and cut into 1-inch dice
¼ cup extra virgin olive oil
kosher salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
  • Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g

SAVORY OVEN-ROASTED TURNIPS



Savory Oven-Roasted Turnips image

I have long made oven-roasted red-skin potatoes, sweet potatoes, and carrots in much this same way, but recently discovered that I can almost *ALMOST* fool myself into thinking I am eating those yummy potatoes with these turnips...

Provided by under12parsecs

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs turnips, peeled, quartered and thinly sliced (1/8th in)
1 small yellow sweet onion, thinly sliced (such as maui or walla walla)
2 -4 garlic cloves, minced (I use 4 (or more)
butter-flavored cooking spray
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (can leave out if you don't like heat)
kosher salt and pepper

Steps:

  • Preheat oven to 450*.
  • In a high-sided 13x9 in pan (I use an old metal one because I find it gives me the best caramelization on the turnips/onions), combine turnips, onions, and garlic. Spray generously with cooking spray and toss. You could also use olive oil.
  • Add all seasonings. I usually start with about 2 tsp of salt and 1/2 tsp of black pepper and then taste them each time I stir and adjust those seasonings to taste, but I am a salt-fiend : }.
  • Bake for 15 minutes, then remove from oven and stir to allow the veggies to cook evenly. (I taste for seasoning at this point.)
  • Return to oven and bake another 15 minutes. Remove and stir again. Depending on how you like your turnips and how thick you sliced them, they may be done at this point. I like mine pretty well done and with some nice caramelization so I return them to the oven and bake an additional 10-15 minutes.

Nutrition Facts : Calories 74.6, Fat 0.4, SaturatedFat 0.1, Sodium 155.8, Carbohydrate 17, Fiber 4.9, Sugar 9.2, Protein 2.5

ROASTED TURNIPS WITH PARMESAN



Roasted Turnips with Parmesan image

Serve these turnip oven fries with roasted chicken, burgers, or mussels.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

2 pounds turnips (about 4 medium), peeled and cut into 1/2-inch wedges
1/8 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup grated Parmesan (1/2 ounce)

Steps:

  • Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

Nutrition Facts : Calories 176 g, Fat 7 g, Fiber 3 g, Protein 6 g

ROASTED POTATOES & TURNIPS



Roasted Potatoes & Turnips image

Oven-roasting is an especially good way of cooking winter root vegetables such as potatoes, turnips, carrots, parsnips, and celery root, as well as onions, unpeeled garlic cloves, squashes, and fennel. The crispiness and caramelization that develops in the oven brings out the vegetables' natural sweetness and intensifies their flavors.

Yield 4 servings

Number Of Ingredients 5

3 or 4 medium potatoes
6 medium turnips
2 tablespoons olive oil
Salt and fresh-ground black pepper
Thyme, rosemary, sage, or bay leaves

Steps:

  • Preheat the oven to 400°F. Peel the potatoes and turnips. Cut them into pieces about the same size and about 1/2 inch thick, so they will cook evenly. Toss the vegetables with a light coating of olive oil and season with salt and fresh-ground pepper. Sprinkle with chopped herbs or sprigs of herbs such as thyme, rosemary, sage, and bay leaves. Put the vegetables on a baking sheet or in a gratin dish and roast, stirring and turning the vegetables occasionally once they begin to color, until browned here and there and tender throughout, about 30 minutes. Take care not to overcook, or they can toughen and dry out.
  • Add other vegetables, such as carrots, parsnips, rutabagas, winter squash, and fennel.
  • While still hot from the oven, toss the vegetables with a mixture of finely chopped garlic and parsley.
  • Eggplant is delicious roasted: Cut firm, shiny globe eggplant into slices about 1/2 inch thick. Brush the slices with olive oil on both sides, season with salt and fresh-ground pepper, and place on a baking sheet. Roast the eggplant at 400°F for 15 to 20 minutes, until the slices are nicely browned on the bottom. The slices will stick to the pan at first but will lift easily with a spatula once they are browned. Flip the slices over and cook for another 10 minutes or so, until browned on the other side. Keep an eye on them; the slices will cook faster on the second side.

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