Roasted Baby Turnips with Sauteed Turnip Greens

Sweet and tender baby turnips are roasted in olive oil and garlic then tossed with turnip greens for a delicious spring side dish.

Here is what you will need to make this recipe

• baby turnips & turnip greens
• olive oil
• garlic
• sea salt

Estimated amount of time needed to make this recipe: 30 minutes

What are baby turnips?

Baby turnips are in season in the spring. They are sweet and tender with a slight peppery bite. They are nothing like the bitter tasting larger turnips that are available in the fall.

You can cook baby turnips or eat them raw. We like to use them in salads, but when they are roasted, the oustisde caramelizes and the inside becomes tender and soft. They are so flavorful on their own, olive oil and garlic are the only other ingredients you need to make these to enhance their flavor.

This recipe takes very little time to make and is a perfect side dish. We like to serve them with grilled chicken or steak.

How to select select baby turnips

Baby turnips are available in the spring in most supermarkets and farm markets. They are sold in a bunch, similar to radishes.

Look for turnips that are smooth without any blemishes, and the greens should be bright green free of yellow spots.

How to store and prepare them

Baby turnips will keep in the refrigerator in a plastic bag for 3 to 4 days if they are fresh.

Unlike the heartier fall turnips, baby turnips don’t need to be peeled. Simply wash them off and cut off the root and the greens when it’s time to eat them.

Recipe Tips

The best pan to use

A cast iron skillet is my first choice for this reicpe. The turnips get a nice caramelized coating on them and you can easily add the greens directly to the pan on top of the stove.

If you don’t have a cast iron pan, stainless steel or your favorite skillet with an oven proof handle will work too.

Storage

Store leftovers in an airtight container for 2 to 3 days in the refrigerator. Heat the leftovers up in the microwave or toss them into scrambled eggs.

Recipe variations

Stir in a teaspoon of balsamic vinegar or tamari sauce to the pan with the turnip greens.

Top the baby turnips with sauteed greens with toasted sesame seeds or pumpkin seeds for a little bit of crunch.

If you don’t have fresh garlic replace it with 1/2 teaspoon garlic powder per clove.

You might also like these recipes

• Ctrus Roasted Brussels Sprouts
• Roasted Asparagus with Miso Butter
• Roated Brussels Sprouts with Apples
• Oven Baked Pork Chops with Vegetables

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Nutrition information is provided by Nutrifox,  an online calculator and is meant to be used for informational purposes only.  Even though I try to provide accurate information, these figures should still be considered as estimates.