• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Turnips

    Roasted Turnips and Pears with Rosemary Honey Butter

    Modified: Jan 23, 2025 · Published: Dec 4, 2019 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 2 Comments

    760 shares
    Jump to Recipe Print
    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
    • Roasted Rutabaga with Maple Brown Butter
    • 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.

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we'll send it to you. Plus, you'll get a weekly recap of new recipes!
    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
    Prep Time: 5 minutes mins
    Cook Time: 35 minutes mins
    Total Time: 40 minutes 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

    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 @vegworld_recipes 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

    • Mashed turnips with pats of melted butter and thyme in a serving dish.
      Simple Mashed Turnips with Potatoes
    • bowl of carrot turnip soup with matchstick apples and thyme on a counter
      Carrot and Turnip Soup
    • 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
    760 shares

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    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

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Spring

    • Honey glazed salmon and roasted asparagus on a plate with a fork.
      Salmon and Asparagus Sheet Pan with Honey Glaze
    • Ravioli pasta salad with arugula in a bowl surrounded by napkin, lemon, spoon, and cheese.
      Ravioli Pasta Salad with Arugula
    • Mint leaves, peas, and coconut yogurt on top of pea and mint soup in a bowl.
      Pea and Mint Soup (Vegan)
    • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
      Roasted Asparagus Salad with Barley
    See more Spring →

    Salads

    • Cucumber edamame salad in a serving bowl next to garnishes, a napkin, and a spoon.
      Cucumber Edamame Salad
    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.