This roasted turnips recipe is simple yet sophisticated, and sure to be a new favorite way to enjoy turnips! Roasted turnips and red onions are seasoned with za'atar, sprinkled with feta, and finished with a drizzle of homemade pomegranate syrup!
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I've been trying to grow turnips in my garden for the last three years, and this was the first year that they turned out beautifully! In the past, I would have automatically used them to make pickled turnips or even turnip stew, but this time, I decided to get a little creative.
While brainstorming ideas, I was reminded of a dish I had at my daughter Nena's house the last time I visited her. The Italian dish, called Zucca in agrodolce, features roasted squash, beets, and fennel served over a delicious yogurt sauce and drizzled with pomegranate molasses. My roasted turnips recipe isn't quite as fancy, but it's easier to prepare and requires fewer ingredients.
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🔖 Ingredients & Substitutions
- Turnips: ½ lb young, small turnips.
- Onion: Once small red onion, sliced.
- Oil: Olive oil or avocado oil.
- Seasoning: Zaatar seasoning can be bought here, or try my zaatar substitute instead.
- Feta: Crumbled feta cheese or crumbled blue cheese.
- Pomegranate Syrup: Also called pomegranate molasses, it can be made from scratch using my linked recipe, or bought here.
- Garnish: Italian parsley, chives, or both.
🧅 How to Make Roasted Turnips
Step 1: Wash turnips, then trim tops and roots. Peel if needed, then slice into ½ inch-thick rounds. Cut each ring into 3 to 4 pieces, depending on the size of the turnips. Add to a bowl with sliced red onion, drizzle with olive oil, and season with salt and black pepper.
Pro Tip: Do your best to slice the turnips in equal-sized pieces so that they roast evenly.
Step 2: Transfer the bowl ingredients to a pan, then place on the middle rack of a preheated 425℉ oven. Roast for 10 minutes, then flip and bake for an additional 5 to 10 minutes, depending
Step 3: Sprinkle roasted turnips and onions with zaatar and crumbled feta cheese, then garnish with chopped Italian parsley and chives. Finally, drizzle with pomegranate molasses (syrup) before serving.
⏲ How to Store and Reheat
Store roasted turnips in an airtight container in the refrigerator for up to four days.
For best results, reheat leftover roasted turnips in a 375°F oven or air fryer until heated through. If you know you'll have leftovers, add feta and pomegranate syrup to the portion you plan to serve, then add feta and syrup only after reheating the leftovers.
🤷🏻♀️ FAQs
Do you need to peel turnips before roasting?
Young, tender turnips usually don't need peeling, while larger or older turnips may have tougher skin that should be peeled.
How do you take the bitterness out of turnips?
Roasting turnips mellows their sharpness and brings out their natural sweetness, while feta cheese and pomegranate syrup balance any remaining bitterness.
What do roasted turnips taste like?
Turnips are mildly earthy and slightly sweet, with a flavor somewhere between a potato, radish, and cabbage, but mellower once roasted.
👩🏼🍳 Pro Tips
- Don't overcrowd the pan. Give the onions and turnips some breathing room so they caramelize and develop brown edges instead of steaming.
- Use younger, smaller turnips whenever possible. Young turnips have thinner skin and tend to be sweeter and more tender. Large turnips can have stronger flavor and tougher skin.
- Serve roasted turnips right away. They are best straight out of the oven.
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Roasted Turnips Recipe
Ingredients
Equipment
Method
- Wash turnips, then trim tops and roots. Peel if needed, then slice into ½ inch-thick rounds. Cut each ring into 3 to 4 pieces, depending on the size of the turnips. Add to a bowl with sliced red onion, drizzle with olive oil, and season with salt and black pepper.
- Transfer the bowl ingredients to a pan, then place on the middle rack of a preheated 425℉ oven. Roast for 10 minutes, then flip and bake for an additional 5 to 10 minutes, depending on your oven and pan used.
- Sprinkle roasted turnips and onions with zaatar, crumbled feta cheese, and garnish with chopped Italian parsley and chives. Finally, drizzle with pomegranate molasses (syrup) before serving.
Nutrition
Notes
- Do your best to slice the turnips in equal-sized pieces so that they roast evenly.
- Don't overcrowd the pan. Give the onions and turnips some breathing room so they caramelize and develop brown edges instead of steaming.
- Use younger, smaller turnips whenever possible. Young turnips have thinner skin and tend to be sweeter and more tender. Large turnips can have stronger flavor and tougher skin.
- Serve them right away. Roasted turnips are best straight out of the oven.
Hilda Sterner says
We hope you give this recipe a try and let us know how you like it!