Roasted Carrots and Turnips

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Roasted Carrots and Turnips make a tasty roasted root vegetable side dish tossed with herbs and olive oil. Sweet, nutty, and packed with flavor.


These easy roasted turnips and carrots are surprisingly delicious coated in olive oil, herbs, salt, and pepper. They are a spin on these classic Roasted Turnips and are a great way to introduce turnips if it is an ingredient you haven't tried.  

Growing up we almost never at turnips unless they were the sad, boiled kind that showed up around St. Patrick's day once a year. Coming from an Irish family, turnips were something we ate occasionally, but they were not a favorite. Turns out, it's just because we had been cooking them wrong the whole time. 

Roasting turnips completely changes the flavor, giving you a sweet, nutty roasted root vegetable with a soft, pillowy texture inside. They may look like potatoes, but the texture is much softer. They are delicious. 

However, since many people may shy away from turnips to start, I love roasting them with carrots to bring in a familiar taste. Carrots bring out the natural sweetness of the turnips and together, they create such a delicious side dish for almost any main dish. 

Turnips are always a great ingredient to keep on hand now since they keep for a couple of weeks in a cool, dry place. Turnips are often coated in wax, which prevents them from drying out. This also helps them keep longer, which can be helpful when we are going to the grocery store less.

Roasted turnips and carrots tossed with olive oil, dried herbs, salt, and pepper on a baking sheet.

Recipe Ideas for Roasted Turnips and Carrots

  • Add onions: Chop a red onion or sweet Vidalia onion and toss it with the turnips and carrots. They will roast, slightly brown, and get sweet. It's a perfect complement to the root vegetables.
  • Add more root vegetables: This dish can easily become a mixed roasted root vegetable dish with the addition of beets, parsnips, sweet potatoes, butternut squash, or rutabaga. Make sure to cut them into small enough pieces that they will roast at the same rate.
  • Add sweetness: If you like a sweeter roasted vegetables, add a touch of maple syrup or honey to the roasted turnips and carrots. You could also add balsamic vinegar which adds a similar sweetness when roasted. 
  • Spices and herbs: This recipe can stand up to pretty much any spices and herbs you want to use. The hearty flavor and sweetness of the carrots and turnips just works with anything from dried herbs to smoky paprika to spicy chili powder. Don't be scared to experiment. 

Serving Ideas

These make a delicious side dish but you can also turn this into a meal on its own. 

  • Cook some brown rice, quinoa, or farro. Add the roasted vegetables, greens, and a simple vinaigrette to make a quick, healthy grain bowl.
  • Add this to a bowl of cooked rice and top with a fried egg with a runny yolk.
  • Eat these roasted root vegetables cold tossed with a big bowl of greens, chickpeas or white beans, goat cheese, and dressing. 
  • Throw the carrots and turnips on a sheet pan to roast with chicken thighs, pork, or another protein for a quick and easy sheet pan meal. If the protein cooks more quickly than the vegetables, just add it later in the cooking time.

Do you have to peel turnips before roasting?

Yes! Turnips always need to be peeled before they are eaten. The skin of turnips is thick and fibrous, basically the same you would find on a beet. It tends to taste very earthy and bitter, so always make sure to peel the turnips before using them in a recipe.

Additionally, turnips are often coated in wax to preserve them during shipping so they don't dry out. This is another reason you need to peel them. Since it can be difficult, make sure to use a good quality peeler.

What does a turnip taste like?

This is the most common question whenever I share turnip recipes. Turnips are a root vegetable and have an earthy, slightly sweet, nutty flavor when they are cooked. Raw they are a touch spicy, similar to a radish.

The size of a turnip will also affect the flavor. Larger, more mature turnips can have a slightly bitter flavor while younger, smaller turnips have a mild, sweeter flavor. 

How to choose turnips?

When you are looking for turnips in the grocery store, look for smaller, younger turnips. These turnips are sweeter than larger turnips. They also have a thinner peel and are a bit easier to work with. 

Also, make sure to choose turnips that are firm. They shouldn't have any soft spots or squeeze. 

Turnips and carrots that are roasted on a baking sheet with herbs and olive oil.

More turnip recipes

The Recipe
Roasted carrots and turnips with herbs in a glass container.

Roasted Carrots and Turnips

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  • 4 medium turnips, peeled and chopped
  • 4 carrots, peeled and chopped
  • 2 tbsp olive oil
  • 2 tsp Italian seasoning (or dried herbs)
  • Salt and pepper

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Preheat the oven to 400 degrees. Toss the turnips and carrots with olive oil, Italian seasoning, salt, and pepper. Spread out on a baking sheet, leaving some space between the vegetables so they roast. If they are too close together they will steam.

Carrots and turnips on a baking sheet with olive oil, salt, and pepper.

Roast the vegetables for 25-30 minutes until tender and beginning to brown. Shake the pans a couple of times during baking.

Roasted carrots and turnips with dried herbs on a baking sheet.
Nutritional Facts
Serving Size: 1 cup
Amount Per Serving
Calories 139
Calories from Fat 64
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 165mg
Total Carbohydrate 18g
Dietary Fiber 6g
Sugars 10g
Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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On Roasted Carrots and Turnips
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December 27, 2023 - 07:53
Can this recipe be made ahead of time and reheated
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January 2, 2024 - 11:04
Absolutely! This recipe works great when cooked in advance, the vegetables will just be a touch softer. Reheat in the oven, air fryer, or the microwave.
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December 17, 2022 - 10:07
This recipe looks delicious. We almost always have turnips or rutabagas on hand. By the way, turnips are not covered in wax, rutabagas are. Rutabagas taste similar to turnips, but have a stronger flavor.
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October 9, 2022 - 09:10
is it okay to roast beets carrots & turnips together?
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October 18, 2022 - 13:24
Definitely! Just make sure to cut the beets into small pieces so they roast in the same amount of time. Also, the beets may "stain" the other vegetables if they come in close contact. Just something to keep in mind.
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July 14, 2022 - 12:00
Will this freeze well?
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October 4, 2022 - 18:54
Normally roasted vegetables can be frozen but it will change the texture and they won't be as crisp when defrosted. They will have the same flavor but the texture will be much softer.
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