Photography: Becky-Stayner: Styling: Melanie J. Clarke
4 servings (serving size: 3/4 cup)

Roasting tames the peppery nature of the turnips and concentrates their sugars.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first 7 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until tender, stirring every 10 minutes.

Ratings & Reviews

mikel1982's Review

February 20, 2012
I agree with the other reviewers that said this recipe turns out very spicy. However, it was still very good and an interesting way to eat something that we normally wouldn't try. Next time I will back off on the pepper just a touch.

LaurenEve's Review

January 25, 2012
I thought the rub perfectly balanced the taste of the turnips. My only regret was that I didn't have more turnips to use (only had 2). Will definitely add this to my side dish rotation.

Anissa's Review

December 15, 2010
A great blend of flavors. I only added a light sprinkling of coarse sea salt to the finished product to make the flavors pop.

stacylynn's Review

July 17, 2010
I was hoping this would be the recipe that would increase my liking of turnips, but it was still lacking a little something. It's possible that they would have been better if I'd remembered to stir them to coat better during cooking, but I'm not sure I'll try this again (unless we get a lot more turnips in our CSA box).

tessa8631's Review

April 15, 2010
Very delicious and very easy.

ieatlight's Review

July 30, 2009
this will be my way to cook turnips from now on! I had some turnips sitting in my fridge for ages (i had forgotten to cook them the last time I made corned beef) and, on a whim before cleaning out my fridge, looked online for a recipe. i found this one, made it, loved it, and will go out and buy more turnips and make it again! No more boiled turnips for me. I didn't find it too spicy (made it just as is), but I do like things with a little kick.

kristylawson's Review

June 11, 2009
I didn't have as many turnips as called for, so I tried to make a little less rub. Still it was too much, the sugar burned and gave the outside of the turnips a weird texture. It was pretty spicy too even though most of the pepper seemed to stick to the burnt sugar. Maybe if the rub was very light with lots more turnips, it would be ok.