Roasted Turnips w/ Balsamic Vinegar

by Kalyn's Kitchen
Roasted Turnips w/ Balsamic Vinegar


·2 large turnips
·1 tablespoon olive oil
·1 T balsamic vinegar
·1/2 tsp. dried thyme
·Salt, to taste
·Freshly ground black pepper, to taste
·Additional 1 teaspoon balsamic vinegar for finishing (optional)
·Chopped parsley (for garnish)


Preheat oven to 450F. Spray a baking sheet with non-stick spray or olive oil. Cut stem/root end off turnips and cut in half lengthwise. Peel with vegetable peeler, then chop. Whisk together the olive oil, balsamic vinegar, thyme, salt, and pepper. Put turnips in a bowl and toss with the balsamic mixture, turning them over a few times so they’re well-coated with the oil and vinegar. Spread turnips in a single layer on the baking sheet, flat side down. Roast turnips 25 minutes; then remove the pan and flip each one. Roast another 10 minutes, or until turnips are softened and lightly browned. Arrange cooked turnips on a serving plate and drizzle over a little more balsamic vinegar, if desired. Taste and adjust seasoning. Sprinkle with chopped parsley, then serve.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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