Oven Roasted Turnips with Thyme and Parmesan are buttery, crisp on the outside, and finished with fresh herbs and cheese—a cozy, easy side dish.
Look. I didn’t grow up eating turnips. I definitely didn’t crave them. They were one of those vegetables I associated with root cellars and Great Depression cookbooks—mysterious, earthy, and vaguely intimidating. My only childhood “turnip” memory involved a bitter, mushy blob on a plate at a relative’s Thanksgiving, which I now suspect was actually rutabaga, but the trauma stuck.
Fast forward to a random Tuesday, years later, where I had three turnips rolling around in my fridge drawer like they were mocking me. It was cold outside. I was hungry. I wanted something warm, savory, and slightly indulgent—but not, like, full-blown mac-and-cheese mode. So I peeled the turnips, chopped them up, tossed them in butter and olive oil (because why not both?), hit them with some thyme and a little grated parmesan I had hanging out in the back of the fridge, and roasted them hard and fast.
I didn’t expect much. Maybe something edible. But what I got? Golden, crisp-edged turnips with a tender center, buttery and herby and just the tiniest bit sweet. I stood over the stove eating them straight out of the pan. It wasn’t elegant. But it was delicious.
Why You’ll Love This Oven Roasted Turnips with Thyme and Parmesan Recipe?
Here’s the thing about this dish—it’s not pretending to be something it’s not. It’s not a low-carb hack or a sneaky way to replace potatoes (although, yes, it’s lower in carbs if that matters to you). These oven roasted turnips with thyme and parmesan are just good. They’re earthy but not overpowering. Roasting takes away the bite that makes some people twitch when they hear the word “turnip,” and instead brings out a mellow, nutty sweetness.
That bit of fresh thyme? It gives the whole dish this slightly fancy vibe, like you might have picked the herbs from your window box even if you 100% did not. The parmesan adds salt, umami, and a bit of crunch when it hits the hot pan. The nutmeg? Okay, yes, it’s weird. I wasn’t sure about it at first either. But it gives just the right amount of warm “what is that?” depth that takes it from good to… well, something I now make on purpose, which is saying a lot for a vegetable I once feared.
Ingredient Notes:
I like simple ingredients that don’t make me Google substitutes at 6:15 p.m. Here’s what’s going into this—and a few honest thoughts:
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Turnips (8 oz): Go for the small, pale ones if you can. They tend to be sweeter and less intense. Peel ’em. They can be a little stubborn, but a good vegetable peeler gets the job done.
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Olive oil (½ tbsp): Helps with roasting and adds that rich, slightly fruity base. It also makes me feel like I’m doing something good for my heart, even when I add…
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Butter (1 tbsp, melted): Flavor. Comfort. That nutty golden crisp. It’s a vibe.
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Nutmeg (¼ tsp): Tiny bit goes a long way. I was skeptical, but now I wouldn’t leave it out.
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Fresh thyme (3–4 sprigs): I lay the sprigs right on top and let them do their thing. Bonus points if you accidentally drop one and make your kitchen smell like Thanksgiving.
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Parmesan cheese (to taste): Freshly grated is best, but if all you’ve got is the kind in the green can… look, I won’t judge.
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Salt (to taste): Don’t be shy—turnips need a little help to shine.
How To Make Oven Roasted Turnips with Thyme and Parmesan?
- Start by preheating your oven to 475°F. Yes, that’s hot. We’re going for crisp and caramelized, not soft and sad. While the oven heats up, grab your turnips and chop them into small-ish chunks—think somewhere between a dice and a wedge. Don’t overthink it.
- Toss them in a mixing bowl with the olive oil and melted butter, then sprinkle in your salt and nutmeg. Stir it up like you mean it—get everything nicely coated.
- Next, transfer your seasoned turnips to a greased baking dish (or a sheet pan—use what you’ve got). Spread them out in a single layer. Crowding = steaming = no crisp. You’ve been warned.
- Sprinkle Parmesan over the top. Not a measured amount—just enough to look generous. Then lay those thyme sprigs over the top like you’re garnishing a rustic French casserole, even though you’re barefoot and still wearing pajama pants.
- Roast for 15–20 minutes, depending on your oven and how brown you like your edges. You’ll know they’re done when they’re fork-tender with a golden crust on the top. And your kitchen smells kind of amazing.
Storage Options:
These turnips will keep in the fridge for about 3 days, but let’s be honest… if they make it to leftovers, you’ve got more self-control than I do. Reheat them in a hot skillet for best texture. The microwave works, but it dulls the crisp a bit—still totally edible though, especially with a fried egg on top.
Don’t freeze them. Trust me. They come out weird and watery and lose all their charm.
Variations and Substitutions:
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No butter? Use all olive oil. Or ghee. Or honestly, bacon fat if you’re feeling wild.
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No thyme? Rosemary, sage, or even dried Italian seasoning can step in.
Want To Save This Recipe?
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Different cheese? Pecorino Romano brings a little more tang. Cheddar melts differently but adds that cozy sharpness. Feta on top after roasting? Not traditional but kind of amazing.
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Want more heat? A sprinkle of chili flakes or smoked paprika brings a subtle kick.
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Going dairy-free? Skip the cheese and butter. Add garlic and a splash of lemon juice instead.
What to Serve with Oven Roasted Turnips with Thyme and Parmesan?
I’ve made these alongside everything from weeknight chicken to holiday roasts. A few solid pairings:
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Roast chicken or turkey – Thyme + poultry = a classic combo.
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Grilled steak or pork chops – Turnips stand up to bold flavors.
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Salmon – The turnips balance out the richness.
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A simple green salad – Because you need something crisp next to all that buttery goodness.
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Poached egg and toast – Not even kidding. This is breakfast material.
Frequently Asked Questions:
Are turnips supposed to taste a little bitter?
Sometimes, especially the big ones. Roasting mellows that out. Smaller turnips tend to be sweeter and milder, so they’re your best bet.
Can I prep this ahead of time?
Yes! Peel and chop the turnips, then toss them in the oil and seasoning. Store covered in the fridge for up to a day. Roast just before serving.
What if I only have dried thyme?
Use about ¼ tsp. Dried thyme is potent stuff. Go light—you can always add more later.
So there you have it—oven roasted turnips with thyme and parmesan, the humble veggie comeback story no one saw coming (least of all me). They’re easy, comforting, and just a little bit elegant, with that rustic charm that makes you feel like you know what you’re doing in the kitchen, even if dinner was decided 10 minutes ago.
Give ’em a try—and if they win you over like they did me, I’d love to hear about it. Did you go full Parmesan rain or just a light dusting? Are we talking solo side dish or surprise brunch star? Let’s chat.
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Oven Roasted Turnips with Thyme and Parmesan
Ingredients
- 8 ounces turnips peeled and cut into small wedges or slices
- ½ tablespoon olive oil
- 1 tablespoon butter melted
- ¼ teaspoon ground nutmeg
- 3 to 4 sprigs fresh thyme
- Grated Parmesan cheese to taste
- Salt to taste
Instructions
Preheat the Oven
- Preheat your oven to 475°F (245°C). Lightly grease a baking dish or sheet pan to prevent sticking.
Prepare the Turnips
- Place the peeled and sliced turnips into a mixing bowl. Add the olive oil and melted butter. Season with salt and ground nutmeg, and toss until all pieces are evenly coated.
Transfer to Baking Dish
- Arrange the seasoned turnips in a single layer in the prepared baking dish. Avoid overcrowding to ensure even roasting.
Add Cheese and Herbs
- Sprinkle the turnips generously with grated Parmesan cheese. Lay the thyme sprigs across the top of the vegetables to infuse them with herbaceous flavor during roasting.
Roast the Turnips
- Bake uncovered for 15 to 20 minutes, or until the turnips are golden brown and fork-tender. Check for doneness around the 15-minute mark to avoid overbaking.
Serve
- Remove from the oven and discard the thyme sprigs before serving. Serve warm as a side dish with poultry, fish, or vegetarian entrées.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
