Roasted Turnips w/ Balsamic Vinegar

by Kalyn's Kitchen
Roasted Turnips w/ Balsamic Vinegar


·2 large turnips
·1 tablespoon olive oil
·1 T balsamic vinegar
·1/2 tsp. dried thyme
·Salt, to taste
·Freshly ground black pepper, to taste
·Additional 1 teaspoon balsamic vinegar for finishing (optional)
·Chopped parsley (for garnish)


Preheat oven to 450F. Spray a baking sheet with non-stick spray or olive oil. Cut stem/root end off turnips and cut in half lengthwise. Peel with vegetable peeler, then chop. Whisk together the olive oil, balsamic vinegar, thyme, salt, and pepper. Put turnips in a bowl and toss with the balsamic mixture, turning them over a few times so they’re well-coated with the oil and vinegar. Spread turnips in a single layer on the baking sheet, flat side down. Roast turnips 25 minutes; then remove the pan and flip each one. Roast another 10 minutes, or until turnips are softened and lightly browned. Arrange cooked turnips on a serving plate and drizzle over a little more balsamic vinegar, if desired. Taste and adjust seasoning. Sprinkle with chopped parsley, then serve.

"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"

— Box Scheme customer

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.