Ingredients & Substitutions
Here I explain the best ingredients for roasting turnips, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Whole – I usually opt for this option if the turnips are fresh and the skin is soft enough to peel using a vegetable peeler. Sliced – If the skin is tough and you have trouble peeling, you can slice the turnips into discs first and then peel each one using a peeler or paring knife.
Next, stack the half moons or discs. Cut in one direction and then the other to make 1-inch cubes. Now you’re ready to cook your turnips recipe!
Chicken – If you want a complete meal that’s done all at once, consider cooking turnips with chicken breast recipes in the oven together. You can also simply add them to my sheet pan chicken thighs recipe, or toss them in the pan halfway through roasting chicken halves. On super busy nights, though, I’ve totally just picked up a rotisserie roasted chicken and called it a day. 😉 Pork – Honey garlic pork chops are my favorite lately, but this vegetable also adds a nice touch of sweetness next to more savory versions, like pork sirloin roast or cheesy stuffed pork chops. Steak – This turnips recipe makes a classic pairing for my popular sirloin steak recipe! It works great with just about any cut, though. Green Veggies – I always like a little something green on my plate! You can’t go wrong with roasted brussels sprouts or roasted broccoli, and you can even cook them in the oven together with the roasted turnips. (Just rotate the pans halfway through.) If you prefer to make something on the stovetop in parallel instead, try sauteed kale or sauteed cabbage.
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