Honey Balsamic Turnips

balsamic honey turnips

Turnips are a fantastic root vegetable–why did I not include them in my diet sooner?!?  My favorite way to enjoy them is cubed into pieces tossed into a soup to cook (like my favorite Manhattan Clam Chowder), or sliced into fries that I bake in the oven.

I saw a recipe on Megan’s blog that sounded delicious for a side dish: Roasted Honey Balsamic Parsnips.  When I went to make the recipe, however, I realized I had used all my parsnips.  Instead, all I had were turnips.

So I rolled with it.

balsamic honey turnips

Besides the exchange of parsnips for turnips, I followed her directions pretty well.  The result was a great side dish that would compliment many different types of meals.

Honey Balsamic Turnips (serves 2 as side dish)

  • 2 turnips, peeled and cubed
  • EVOO
  • 1/2 t. dried rosemary
  • 1 t. raw honey
  • 2 t. balsamic vinegar
  • 1/4 t. sea salt

Directions:  Preheat oven to 425°F.  In a bowl, lightly coat turnip cubes with EVOO (I used my Misto), and then toss with the rosemary and sea salt.  Spread the turnips onto a baking sheet, and roast them in the oven for 20 minutes.  Just before the 20 minutes is up, heat the honey to thin it out a bit, and them combine with the balsamic vinegar.  Remove turnips from the oven, toss with the honey/balsamic mixture, place the turnips back in the oven for another 10 minutes.  Serve immediately.

Have a great day!

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Comments

  1. says

    Hmm, I’m not wild about turnips, but they grow really well around here, so I’ll have to remember this recipe when I have a bunch of them in my garden this coming summer! Because by the time anything is covered with honey and balsamic, I’m pretty sure I’ll love it :)

  2. says

    I’m like you – turnips are just something that I don’t think about very often, but I love them when I make them. This is a great, simple recipe (sometimes that’s the BEST kind) and great to get an extra serving of veggies in your diet). BTW – did you know turnips are next week’s #MMAZ ingredient? You should link this post! :)

  3. says

    I regularly eat roasted turnips in my daily salads. In the winter, I eat whatever fresh veggies I can find, and while I usually go for peppers and radishes from my garden in the summer, those get replaced with onions, turnips, and celery in the winter. Those three veggies, roasted, with any seasonings I am feeling like at the time are my go-tos!

  4. says

    I discovered I really like Turnips recently too! I love roasting them with fennel, cauliflower, broccoli and balsamic then mixing them with goat cheese. Ugh, I miss goat cheese already and I’m only on day one of the paleo challenge! What did I get myself into!?!? Hope you had a marvelous Monday!

  5. says

    A few years back I got into parsnips (parsnip fries are amazing!) but for some reason never tried trunips. I will have to give this recipe a try. Hope you have a good first week back at work!

  6. says

    YUM! That looks and sounds delicious! I rarely eat turnips; I could probably count on one hand the number of times I’ve had them, actually! Crazy but I guess it’s just one of those vegetables that I never buy. You make them look great – I’ll have to keep this recipe in the back of my mind! Have a great rest of the week, Michelle. :)

  7. says

    I don’t know why I have neglected turnips for so long, either! I picked some up this weekend for a recipe challenge, but had some leftover. I made some turnip ‘chips,’ which I subsequently devoured. I’m pretty sure that roasted turnips–along with roasted cabbage, another unsung yum–are going to be in heavy rotation for awhile.

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