Roasted Turnips with Rosemary and Honey

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Golden edges, tender centers, and a sweet herbal glaze—this roasted turnip dish transforms an overlooked root into a side you’ll crave all season long.

Turnips don’t always get the love they deserve—but when roasted with olive oil, kissed with honey, and finished with rosemary, they become something quietly extraordinary. Earthy, sweet, and deeply satisfying, this dish turns humble garden roots into a celebration of fall’s gentler side.

Whether you grow your own or grab a bunch from your local market, this recipe helps you rediscover the beauty of small harvests. It’s simple enough for a weeknight, special enough for your holiday table.

Why You’ll Love This Recipe 💛

• A cozy, oven-roasted side dish that’s naturally gluten-free
• Simple ingredients, big flavor payoff
• A beautiful way to highlight homegrown or farmers market turnips
• Pairs well with any protein or grain
• A great way to introduce skeptical eaters to turnips!

Quick Reference

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Dietary Info: Gluten-free, Vegetarian

Key Ingredients at a Glance:
⚪️ Turnips, 🌿 rosemary, 🫒 olive oil, 🍯 honey, 🧂 salt & pepper

Ingredients 🛒

• 1½ to 2 lbs turnips, peeled and cut into wedges or chunks
• 2 tablespoons olive oil 🫒
• 1 tablespoon honey (or maple syrup for vegan) 🍯
• 1 teaspoon chopped fresh rosemary (or ½ tsp dried) 🌿
• ½ teaspoon sea salt 🧂
• ¼ teaspoon black pepper

Instructions 🍽️

1. Prep and preheat.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Toss to coat.
In a large bowl, toss the turnip pieces with olive oil, rosemary, salt, and pepper until well coated.

3. Roast until golden.
Spread the turnips in a single layer on the baking sheet. Roast for 25–30 minutes, stirring once halfway, until edges are golden and centers are tender.

4. Glaze and finish.
Drizzle with honey and gently toss while warm. Return to the oven for 2–3 more minutes if you want a slightly caramelized finish.

5. Serve.
Serve warm with an extra sprinkle of rosemary or a little flaky salt, if desired.

Serving Ideas & Pairings 🍽️

• Alongside roasted chicken, lentils, or grilled sausage
• As a topping for grain bowls or mixed with wild rice
• Paired with Creamy Celery Root and Apple Soup or Beet Burgers with Horseradish Cream for a root-to-table spread
• Toss leftovers into salads or hash the next morning with eggs 🍳

Storage & Make-Ahead Tips 📦

• Fridge: Keeps well in an airtight container for up to 4 days
• Reheat: Warm in the oven or air fryer for best texture
• Make-Ahead: You can roast the turnips ahead and add the honey just before reheating to keep them crisp

Garden Reflections 🌼📓

Turnips have a way of surprising me. I didn’t grow up loving them, but the first time I roasted a batch from our fall garden, everything changed. Their quiet flavor deepens in the oven, and when paired with rosemary and a drizzle of honey, they become… grounded. Centered. Honest.

That’s how I want my days to feel too—rooted and touched with sweetness, even when they’re simple. 🌿🍯

Save & Share 💌

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🔗 Try next: Roasted Veggie Gnocchi, Celery Root Soup, or Sweet Corn Polenta