I can’t be the only one who thinks turnips don’t get the love they should. A little spicy when raw, but when cooked, they undergo metamorphosis and turn into adorable little nuggets of sweet, nutty earthiness. Kick in some crispy bacon, smashed garlic and fresh herbs, and well, let’s just say you’ll wonder why you’ve been swiping left on turnips all these years.
From my cookbook NORTH – Scandinavianish Cooking.
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Roasted Turnips with Bacon, Garlic and Rosemary
- Total Time: 45 minutes
- Yield: Serves 4
Description
I can’t be the only one who thinks turnips don’t get the love they should. A little spicy when raw, but when cooked, they undergo metamorphosis and turn into adorable little nuggets of sweet, nutty earthiness.
Ingredients
- 2 lbs (900 g) medium-sized turnips, peeled and halved
- 4 slices of thick-cut bacon, coarsely chopped
- 3 cloves garlic, smashed and chopped
- 2 tablespoons olive oil
- 1 teaspoon flake salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh oregano or thyme
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 425°F (220°C).
- Peel the turnips and cut them in half.
- If they are large, you can quarter them for more even cooking.
- Place the turnip pieces in a large mixing bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat the turnips evenly.
- Spread the turnips in an even layer on a large baking sheet, cut side down. Place the garlic, rosemary and oregano (or thyme) sprigs among the turnips.
- Roast in the preheated oven for about 25-30 minutes, or until the turnips are tender and golden brown, flipping them halfway through for even browning.
- While the turnips are roasting, heat a skillet over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess grease.
- Once the turnips are roasted, remove the baking sheet from the oven. Sprinkle the crispy bacon pieces over the turnips.
- Drizzle the melted butter over the roasted turnips and bacon.
- Toss gently to combine and taste for seasoning, adding more salt if needed.
- Transfer the roasted turnips to a serving dish. Garnish with additional fresh herbs.
Notes
Peel them. It also takes away the sharp bite raw turnip skin carries.
Cut side down on the hot sheet is what caramelizes the flat face. Single layer, and flip them halfway through the 25 to 30 minutes.
The bacon is cooked separately and scattered over at the end, so leaving it out changes nothing about the method.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Recipes
- Cuisine: Nordic
Nutrition
- Serving Size: 1 serving
- Calories: 201
- Fat: 14 g
- Carbohydrates: 15 g
- Protein: 6 g
Frequently Asked Questions
Do turnips need to be peeled?
Peel them, then halve them, or quarter them if they are large, so everything cooks evenly. Peeling also takes away the slightly sharp bite that raw turnip skin can carry.
Why place them cut side down?
Contact with the hot baking sheet is what caramelizes the flat face. Spread them in a single layer, cut side down, and flip them halfway through the 25 to 30 minutes so both sides color.
Can I make this without the bacon?
Yes. The turnips roast on their own with olive oil, smashed garlic, rosemary and oregano or thyme — the bacon is cooked separately in a skillet and scattered over at the end, so leaving it out changes nothing about the method.
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