Roasted Carrots and Turnips

These easy roasted turnips and carrots are surprisingly delicious coated in olive oil, herbs, salt, and pepper. They are a spin on these classic Roasted Turnips and are a great way to introduce turnips if it is an ingredient you haven't tried.  

Growing up we almost never at turnips unless they were the sad, boiled kind that showed up around St. Patrick's day once a year. Coming from an Irish family, turnips were something we ate occasionally, but they were not a favorite. Turns out, it's just because we had been cooking them wrong the whole time. 

Roasting turnips completely changes the flavor, giving you a sweet, nutty roasted root vegetable with a soft, pillowy texture inside. They may look like potatoes, but the texture is much softer. They are delicious. 

However, since many people may shy away from turnips to start, I love roasting them with carrots to bring in a familiar taste. Carrots bring out the natural sweetness of the turnips and together, they create such a delicious side dish for almost any main dish. 

Turnips are always a great ingredient to keep on hand now since they keep for a couple of weeks in a cool, dry place. Turnips are often coated in wax, which prevents them from drying out. This also helps them keep longer, which can be helpful when we are going to the grocery store less.

Recipe Ideas for Roasted Turnips and Carrots

• Add onions: Chop a red onion or sweet Vidalia onion and toss it with the turnips and carrots. They will roast, slightly brown, and get sweet. It's a perfect complement to the root vegetables.
• Add more root vegetables: This dish can easily become a mixed roasted root vegetable dish with the addition of beets, parsnips, sweet potatoes, butternut squash, or rutabaga. Make sure to cut them into small enough pieces that they will roast at the same rate.
• Add sweetness: If you like a sweeter roasted vegetables, add a touch of maple syrup or honey to the roasted turnips and carrots. You could also add balsamic vinegar which adds a similar sweetness when roasted. 
• Spices and herbs: This recipe can stand up to pretty much any spices and herbs you want to use. The hearty flavor and sweetness of the carrots and turnips just works with anything from dried herbs to smoky paprika to spicy chili powder. Don't be scared to experiment. 

Serving Ideas

These make a delicious side dish but you can also turn this into a meal on its own. 

• Cook some brown rice, quinoa, or farro. Add the roasted vegetables, greens, and a simple vinaigrette to make a quick, healthy grain bowl.
• Add this to a bowl of cooked rice and top with a fried egg with a runny yolk.
• Eat these roasted root vegetables cold tossed with a big bowl of greens, chickpeas or white beans, goat cheese, and dressing. 
• Throw the carrots and turnips on a sheet pan to roast with chicken thighs, pork, or another protein for a quick and easy sheet pan meal. If the protein cooks more quickly than the vegetables, just add it later in the cooking time.

Do you have to peel turnips before roasting?

Yes! Turnips always need to be peeled before they are eaten. The skin of turnips is thick and fibrous, basically the same you would find on a beet. It tends to taste very earthy and bitter, so always make sure to peel the turnips before using them in a recipe.

Additionally, turnips are often coated in wax to preserve them during shipping so they don't dry out. This is another reason you need to peel them. Since it can be difficult, make sure to use a good quality peeler.

What does a turnip taste like?

This is the most common question whenever I share turnip recipes. Turnips are a root vegetable and have an earthy, slightly sweet, nutty flavor when they are cooked. Raw they are a touch spicy, similar to a radish.

The size of a turnip will also affect the flavor. Larger, more mature turnips can have a slightly bitter flavor while younger, smaller turnips have a mild, sweeter flavor. 

How to choose turnips?

When you are looking for turnips in the grocery store, look for smaller, younger turnips. These turnips are sweeter than larger turnips. They also have a thinner peel and are a bit easier to work with. 

Also, make sure to choose turnips that are firm. They shouldn't have any soft spots or squeeze. 

More turnip recipes

• Creamy Turnip Soup
• Crispy Turnip Fries
• One Pan Pork Chops, Green Beans, and Turnips
• Baked Skinny Fries (with potatoes and turnips)

Calories 139, Total Fat 7g, Total Carbohydrate 18g, Protein 2g, Serving Size 1 cup

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