How to Roast Turnips


Turnips are delicious if you know the right way to cook it.  But of all methods of cooking, roasting definitely brings out the best in this intimidating tuber.

When you roast meat, much of the water content of the food evaporates.  When it does, all the natural flavors of the food get concentrated in the meat.

The same thing goes when you roast vegetables, or turnips for that matter.  The water evaporates, leaving all the natural sugar and flavor in its flesh.

Roasting also gives turnips a golden crisp exterior but a soft and juicy interior – a contrast that is definitely a pleasure to the taste buds.

Heat and Pan

To roast turnips, you need to have high, dry heat.  For the turnips to cook evenly, they must be cut in the same size.  The size of the pan also contributes on how fast your turnip will turn brown.

Roasting in a pan that’s too small will hold back browning.  Also take note that what the pan if made of – aluminum, steel, Pyrex – contributes on how fast vegetables will turn brown.

Why would you want your turnips to look golden brown when you roasting it?  First, it makes the turnip taste rich and sweet.  Second, it’s a sure way of telling that the natural sugars in your turnips have already caramelized.

When roasting turnips alone, start at a lower temperature and slowly increase heat.  If you put up the heat too soon, chances are, the turnips will shrivel because of dehydration.


Of course, you need some fat to properly roast turnips lest they burn.  You can use just one type of fat or use several types at the same time.

Butter gives turnips a superior flavor and softens its “peppery” taste.  You can also use vegetable, canola and olive oil, or duck or chicken fat for extra flavor.