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!
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!
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.
- Wash and scrub some purple top turnips and Bartlett pears. Dice ’em up. Toss in EVOO.
- Spread out in an even layer on a lined baking sheet. Pop in the oven until tender.
- 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). ;-)…
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.
More Roasted Root Vegetable Recipes
- 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.
Roasted Turnips and Pears with Rosemary Honey Butter
Equipment
- cutting board + knife
- 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
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
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
Linda Walsh
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.
Lizzie Streit, MS, RDN
Hi Linda, I’m so glad to hear you enjoyed the recipe! I love this way of preparing turnips too!