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    Home » Recipes » Turnips

    Roasted Turnips and Pears with Rosemary Honey Butter

    Published: Dec 4, 2019 / Modified: Dec 23, 2022 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 2 Comments

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    close up of roasted turnips and pears on white plate on top of a yellow napkin

    These sweet and savory roasted turnips are so delicious! Bartlett pears and honey-spiked butter are the perfect companions to bitter, earthy turnips. You’ll want to make this 5-ingredient vegetarian side dish again and again!

    white plate on yellow napkin with roasted turnips and pears with rosemary on the counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    How do you like them….turnips?!! Since when are these forgettable root veggies the star of the show? Since I created this recipe…that’s when!

    Turnips aren’t usually a favorite vegetable of mine, but combining them with pears and a sweet dressing has definitely moved them up a few spots on my imaginary (just kidding, it actually exists) list of fav veggies.

    You see, their bitterness is accentuated in the BEST possible way when they’re smothered with a rosemary honey butter. Of course, I’m pretty sure drizzling anything with that would make it taste good, but roasted turnips taste especially delicious with it!

    Besides being an incredibly flavorful dish, this turnip recipe is ideal for fall and winter, and it would pair SO well with Thanksgiving or Christmas dinner.

    Did I mention it has 5 ingredients? And can be on the table in <45 minutes? Well, now ya know!

    counter with bowls of pears, turnips and rosemary, honey, and butter

    What do roasted turnips taste like?

    I went on and on about the honey butter I whipped up for this dish, but haven’t really discussed what turnips actually taste like when roasted!

    Cooking turnips in the oven helps to mellow their bitter taste. Plus, their lightly browned skin and tender flesh gives roasted turnips an irresistible texture, reminiscent of roasted potatoes, beets, and other root veggies.

    For this recipe, I also roasted the pears! This makes them taste even sweeter.

    Interested in more ways to use turnips? Check out the Turnip Stir Fry with White Beans, Turnip Noodles with Eggs and Chives, Roasted Turnip Hummus, and Turnip and Beet Gratin with Gruyere while you’re here.

    How to Cook Roasted Turnips and Pears

    This one is as easy as 1-2-3, my friends.

    1. Wash and scrub some purple top turnips and Bartlett pears. Dice ’em up. Toss in EVOO.
    2. Spread out in an even layer on a lined baking sheet. Pop in the oven until tender.
    3. While they’re roasting, make the rosemary honey butter by melting those 3 things together in a small saucepan.

    Remove the roasted turnips and pears from the oven, smother with the sauce, and DEVOUR (not pictured). ;-)…

    mixing bowl with diced pears and turnips with a wooden spoon
    baking sheet lined with parchment paper with diced turnips and pears
    small saucepan with rosemary, honey, and butter on white counter

    Do you have to peel turnips before roasting?

    This is a common question when cooking turnips. No, you do not have to peel turnips, but you can if you want. Pop them in the oven, skin and all!

    Expert Tips for Roasted Turnips

    • When choosing turnips in the store, look for ones that have firm skin and are on the smaller side. Small turnips tend to be sweeter than big ones. Choose turnips with the least amount of scratches.
    • Line your baking sheet with parchment paper to promote even cooking and to prevent the turnips from getting too brown.
    • This dish is best served right away, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave to make sure the butter gets re-melted.

    close up of roasted turnips and pears on white plate on top of a yellow napkin

    More Roasted Root Vegetable Recipes

    • Honey Roasted Carrots and Parsnips
    • Honey Roast Parsnips and Raisins
    • Savory Roasted Root Veggies
    • Dill and Maple Roasted Carrots
    • Rutabaga Fries with Zesty Cashew Dipping Sauce

    And don’t forget to check out my complete Guide to Vegetable Roasting Times.

    If you make this recipe, I’d love to hear from you! Please rate/review the dish using the stars on the recipe card or in the comments section.

    close up of roasted turnips and pears on white plate on top of a yellow napkin

    Roasted Turnips and Pears with Rosemary Honey Butter

    A sweet and savory turnip recipe that makes the perfect vegetarian side dish.
    5 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 5 mins
    Cook Time: 35 mins
    Total Time: 40 mins
    Servings: 4 people
    Calories: 322kcal
    Author: Lizzie Streit, MS, RDN
    Cost: $10

    Equipment

    • cutting board + knife
    • Baking sheet
    • small saucepan

    Ingredients

    • 3 to 4 purple top turnips - small to medium, washed and cut into 1-inch pieces
    • 4 Bartlett pears - cored and cut into 1-inch pieces
    • 3 tablespoon olive oil
    • Sea salt - to taste
    • Black pepper - to taste

    For the drizzle:

    • 3 tablespoon butter
    • 1 tablespoon honey
    • 1 tablespoon fresh rosemary - chopped
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Toss the diced turnips and pears in olive oil, salt, and pepper. Transfer them to the lined baking sheet and spread out in an even layer. Bake for about 25-35 minutes, or until the turnips are tender, flipping halfway through.
    • While the turnips and pears are cooking, heat the butter in a small saucepan over low heat. Add in the honey and rosemary and stir until smooth. Remove from heat.
    • Transfer the cooked turnips and pears to a bowl and drizzle the honey butter dressing over them. Mix until they are covered. Enjoy warm!

    Notes

    • You do not need to peel the turnips and pears before roasting, but you can if desired.
    • Look for small to medium turnips that have firm skin and few scratches. Smaller turnips tend to be sweeter (and less bitter) than large ones.
    • This is best served right away, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave to make sure the butter gets re-melted.

    Nutrition

    Serving: 1serving | Calories: 322kcal | Carbohydrates: 37g | Protein: 2g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 139mg | Potassium: 355mg | Fiber: 7g | Sugar: 25g | Vitamin A: 327IU | Vitamin C: 27mg | Calcium: 46mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    This post was originally published in September 2013. It was updated with new photos and expert tips in December 2019.

    Have a great week 🙂 –

    Lizzie

    More Turnip Recipes

    • square image of roasted turnips with miso butter on a black serving plate
      Roasted Japanese Turnips (Hakurei Turnips) Recipe
    • square image of five turnip hash brown cakes with apple chutney on a platter
      Turnip Hash Brown Cakes with Apple Chutney
    • turnip stir fry on a white plate with brown chopsticks next to a blue napkin
      Turnip Stir Fry with White Beans
    • turnip noodles with eggs and chive
      Turnip Noodles with Eggs and Chives
    • 50

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    1. Linda Walsh

      November 06, 2021 at 10:07 pm

      I just roasted the vegetables this evening. It was superb, but my husband and I both agreed the pears were the best part of it. A nice way to pair turnips.

      Reply
      • Lizzie Streit, MS, RDN

        November 08, 2021 at 9:38 am

        Hi Linda, I’m so glad to hear you enjoyed the recipe! I love this way of preparing turnips too!

        Reply

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