Sweet and tender baby turnips are roasted in olive oil and garlic then tossed with turnip greens for a delicious side dish.
Unlike large turnips that can have a strong bitter taste, baby turnips are more delicate and sweet. When they are roasted in the oven with garlic and oil, they caramelize and transform into a delicious melt-in-your-mouth vegetable.
Roasting mellows out the flavor in most vegetables as it does with baby turnips and roasted Brussels sprouts.
Why this Recipe Works
- It's a simple recipe that's made in one pan with a few ingredients.
- Baby turnips have a thin skin and don't need to be peeled.
- Roasted turnips with sauteed leafy greens is a delicious and healthy side dish!
Here is What You Will Need
This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
Here is How To Make Roasted Baby Turnips With Sauteed Greens
Prepare the ingredients: Preheat the oven to 400. Cut the green tops off of the baby turnips.
Wash turnips and greens, trim the root ends off of the baby turnips and cut them in half. Chop the garlic, and roughly chop the turnip greens.
Step 1. Prepare the turnips
Add 1 tablespoon of olive oil, 1 clove of chopped garlic, and baby turnips to the skillet; toss the ingredients together making sure the turnips are evenly coated in the oil and arranged in a single layer in the skillet.
Step 2. Roast turnips
Place the skillet with the turnips and garlic into the oven and roast the turnips for 10 minutes. Give them a quick stir and roast them for 10 minutes longer until they have a caramelized exterior nad are turn golden brown.
Step 3. Saute the greens
Remove the turnips from the oven and place them in a dish. Add the turnip greens, remaining oil, and garlic to the pan on the stove over medium heat; stir the turnip greens until they begin to wilt.
Step 4. Toss the turnips with greens
Add the roasted turnips back to the skillet and toss them with the greens until everything is heated through.
Tip! A cast-iron skillet works best in this recipe and it can go from the oven to the stovetop with very little effort.
Ingredient Notes & Substitutions
Baby Turnips are in season in the spring and early fall. They are sweet and tender with a slight peppery bite. They are similar in size to radishes and taste nothing like the bitter-tasting larger turnips that are available in the late fall.
You can find baby turnips in the supermarket or at your local farmer's market.
Substitute the turnips with radishes & radish greens for a more peppery flavor.
Substitute fresh garlic for ⅛ teaspoon garlic powder for each clove.
Olive Oil I like to use good olive oil in recipes like this because it's made with fresh and simple ingredients.
Olive oil can be substituted with avocado oil or you can use a combination of olive oil and butter.
Serving Suggestions
Roasted baby turnips are a perfect side dish to serve with your favorite grilled or roasted meat such as jerk chicken breasts, coffee-rubbed pork chops or hasselback pork tenderloin.
Storing and Using Leftovers
Store leftovers in an airtight container for up to three days.
Reheat the leftover turnips in a skillet with a little bit of oil or butter.
Recipe Variations
Add umami flavor - stir in a teaspoon of balsamic vinegar or tamari sauce to the pan with the turnip greens.
Add crunch - top the baby turnips with sauteed greens with toasted sesame seeds or pumpkin seeds for a little bit of crunch.
Cheese - sprinkle the turnips with grated parmesan cheese.
Look for turnips that are smooth without any blemishes, and the greens should be bright green and free of yellow spots.
Unlike the heartier fall turnips, baby turnips don't need to be peeled. If the skin is tender, simply wash them off and cut off the root and the greens when it's time to eat them.
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You might also like these recipes
- Citrus Roasted Brussels Sprouts
- Roasted Asparagus with Miso Butter
- Roasted Brussels Sprouts with Apples
- Oven Baked Pork Chops with Vegetables
If you like this recipe, please comment and rate it below!
Click on serving size to scale this recipe
Ingredients
- 1 ½ tablespoons olive oil
- 2 bunches of baby turnips with greens
- 2 cloves garlic
- pinch of sea salt
Instructions
- Pre-heat the oven to 400
- Rinse the turnips, cut off the tops, and set them aside
- Rough chop the garlic cloves and keep each chopped clove separate
- Place the pan in the oven and roast the turnips for 10 minutes
- Remove the pan from the oven, and place the turnips in a dish.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Check out our Plant-Based Recipes here!
Kelly says
There's nothing better than a roasted vegetable! These delicious turnips and the tender sauteed greens are so good!
Sheryl says
I'm growing turnips in my garden for the first time this year, the small white Japanese variety, and was looking for a recipe. This one is so simple and perfect. It highlights the delicious sweetness of the turnips and tangy greens without any extra flavors to get in the way. My husband and I couldn't get enough.
Anne says
Thank you Sheryl! I'm glad you enjoyed it!
Victoria says
This came out really good. Was searching for a recipe to use my CSA turnips and greens and came across this. Came out perfect. Served with some rice...easy vegan dinner
Anne says
Thanks Victoria! I'm glad you liked the recipe, and that sounds like a tasty dinner!