Roasted Turnips with Chive Gremolata

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Unsure about turnips? Roasted turnips are tender with a mellow sweetness. Pair with simple chive gremolata for a fabulous springtime side!

I don’t know that turnips were ever “in fashion,” but I’m certainly glad that I decided to try out the white gems our local farms offer.

For many turnips either bring to mind a certain video game or simple what some would consider a struggle meal, what you’d eat when you get to the last of the pantry.

I’m here to tell you that turnips deserve to have a higher place in your rotation! Buttery glazed turnips are great, but my go-to for veggies is roasting. 

Roasting brings out the natural sugars in vegetables and tames any bitterness. You can eat any roasted veggie just with salt and pepper, but for these turnips I like to dress them up a little with fresh chives from the garden.

It’s a really simple dish that’s perfect to enjoy more fresh vegetables while you wait for summer’s bounty.

Ingredients for roasted turnips

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Turnips – There are quite a few turnip varieties, but for this recipe I like hakurei turnips. Hakurei turnips are quite mild in flavor and can even be eaten raw.

Olive oil – Just a bit for coating the turnips.

Salt and pepper – To season the turnips.

Chives – You’ll want fresh chives, not dried. If you are buying it from a grocery store, you might need two packages.

Garlic – A few cloves, depending on size and taste preferences.

Lemon zest – Fresh zest from a lemon, not the bottled kind!

How to make this recipe

First, preheat the oven to 400°F.

Trim the ends off the turnips and wash off any dirt. Cut into chunks. If your turnips are smaller you can cut them into quarters. We’re looking for bite-size pieces here.

Toss the turnips with a drizzle of olive oil and salt and pepper. Spread onto a rimmed baking sheet and roast in the oven for 15 to 20 minutes. If you like, you can turn the pieces about halfway through to caramelize on two sides. 

You’ll know the turnips are done when they are fork-tender. The total time will depend on the size of your pieces.

While the turnips are roasting, make the gremolata. 

Gremolata is usually made with parsley, but for this recipe I’ve swapped in fresh chives. I always have a lot of chives in spring so I try to use them as much as possible before making dried chives with the rest.

Chop the chives and garlic on a cutting board. Zest the lemon right onto the chives. Then, keep chopping and mixing the garlic and chives to blend everything together. 

You can also do this in a small food processor, but only pulse a few times to chop, as you want texture, not a dip or sauce.

When the turnips are done, plate and top with some of the chive gremolata. Add a drizzle of olive oil if you like, too!

Recipe suggestions

If you don’t have chives on hand or prefer to not make the gremolata, you can top your turnips with other herbs, like thyme or rosemary.

Combine the turnips with roasted carrots, parsnips, potatoes, or a mix for a root vegetable medley.

For a touch of heat toss with a pinch of ground cayenne or crushed red chili flakes before roasting.

Serve this side dish with any of your favorite mains and see what turnips have to offer!