Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Sweet, nutty turnips roasted with rosemary and garlic until golden and caramelised at the edges.
Side dish. Good with roast pork, lamb chops or duck legs. Find a main
Equipment: Roasting tin
Measures and names
Ingredients
- 600 g turnips, peeled if large, cut into wedges
- 1 tbsp olive oil
- 2 rosemary sprigs, needles picked and chopped
- 3 garlic cloves, unpeeled, lightly crushed
- ½ lemon, zested
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C).
- Toss the turnips with the oil, rosemary, garlic and plenty of seasoning in a roasting tin and spread out in one layer.
- Roast for 30-35 minutes, turning halfway, until golden and tender when pierced.
- Grate over the lemon zest and serve.
Swaps and tips
Small young turnips are sweetest; peel larger ones and cut them into even chunks. Leftovers are good reheated in a hot pan.
Easy variations
- Toss with a knob of butter as they come out of the oven
- Swap the rosemary for thyme
- Add a pinch of chilli flakes
- Mix with radishes or celeriac chunks
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 1 g | 7 g | 3 g | 4 g | 75 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
