Roasted Turnips with Balsamic Vinegar

Roasted Turnips with Balsamic Vinegar



  • 2 turnips (large)
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp balsamic vinegar (for finishing)
  • ground black pepper
  • salt
Total Time
30 min


Preheat oven to 350 F. Peel carrots and turnips and cut into diagonal pieces, making the turnips slightly larger than the carrots, since turnips cook a little faster. Put vegetables into ziploc bag, pour in olive oil and 2 tsp. balsamic vinegar, then add herbs. Seal the bag and squeeze to move the vegetables around until they are well-coated with oil and the vegetables are mixed around.

Spray a roasting pan with olive oil, or drizzle on a tiny bit of oil and wipe around with a paper towel if you don't have an olive oil mister. Pour veggies out onto pan and spread around so they're in a single layer. Roast 35-45 minutes, until vegetables are softened and starting to brown. Put into serving bowl and toss with remaining 1 tsp. balsamic vinegar, and season with salt and pepper if desired. (I used the tiniest bit of sea salt and no pepper.)

Serve immediately.

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Nutrition Facts

Amount Per Serving
Calories 70 Calories from Fat 40
% Daily Value *
Total Fat 4.5g 7%
Saturated Fat 0.5g 3%
Trans Fat
Cholesterol 0%
Sodium 320mg 13%
Potassium 160mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein less than 1g
Vitamin A 0%
Vitamin C 30%
Calcium 4%
Iron 2%


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