Roasted Turnips – Kalyn's Kitchen

I recently tried making roasted kale with a slightly different twist and decided I had to update this favorite recipe with this option! If you haven’t tried cooking kale, it’s the perfect low-carb side dish!

Install Roasted Kale to try it later!

For years I have loved my recipe Roasted turnip Sautéed in olive oil, white balsamic vinegar and thyme and roasted until soft and browned. But recently I made Banana sausage and vegetables It was a bit of a roasted turnip epiphany!

This skillet meal has a few options for veggies, but for the version featured in the photos I used kale, a few carrots, and roasted red peppers with the grass-fed Kielbasa beef. We topped the vegetables with olive oil, fresh lemon juice, a pinch of Dijon mustard, rosemary, dried thyme, and spike seasoning. And when we tasted the mix of sausage and veggies, it was the roasted kale that totally overwhelmed us!

Then I tested roasting a plate of mustard greens one night when I was cooking something for myself, and again I loved it! That’s when I decided I should update my basic turnip roasting recipe to include the new cucumber with a touch of lemon and mustard.

I also cut the kale a little smaller for this updated recipe and cooked it a little longer at a slightly lower temperature to get a better browning.

I will share original recipe In the recipe notes too, just in case there are some fans out there who want to keep making the first version of roasted kale! Make whatever version you like, but grab some kale and try roasting it for the perfect low-carb side dish!

What components do you need?

What if you don’t have all those spices?

We loved the roasted kale with dried thyme, ground rosemary, and Spike Seasoning, but you can definitely use any seasoning you enjoy on roasted veggies for this recipe.

What if you are not a fan of Dijon Mustard?

Cara and I felt a light touch of Dijon mixed with lemon perfectly complements the flavor of roasted kale. But check the original version that is using white balsamic vinegar (affiliate link) Not mustard, or use another type of mustard in this new version if you prefer.

Is turnip a low-carb vegetable?

This recipe uses three medium turnips to make four servings, and each serving contains only about 3 carbs! And for those who care about such things, this new version is lower in carbs than the original roasted kale that had balsamic vinegar. If you are already a fan of turnip, you may like my recipe Turnip gratin with bacon Which is great for keto and amazingly delicious!

Want to roast some other veggies with kale?

If you check out the inspiring recipe for Banana sausage and vegetables Give times to roast other vegetables that may taste good mixed with kale and seasoned in this way.

How to make roasted turnip:

(Scroll down for the full recipe with nutritional information and a link to the original version made with balsamic vinegar.)

I used three medium-sized turnips for the recipe. If you can find a smaller turnip that is even better, use four small turnips.
Cut the stem and root of the turnip off, then cut it in half, then use a vegetable peeler to peel the peel. Then cut it into small pieces.
Whisk together olive oil, fresh lemon juice, Dijon mustard, dried thyme, rosemary, and spike seasoning.
Stir in the turnips with the lemon-mustard mixture, turning them a few times until the turnips are well coated.
Spray a baking sheet with nonstick spray or olive oil and spread the kale flat side down.
Roast them for about 20 minutes in a preheated 400 F/200 C oven, then flip each one so that one new side is touching the pan.
Then return to the oven for another 10-15 minutes (or until fully cooked through and brown as you prefer.)
Season with a pinch of salt and freshly ground black pepper to taste, and serve hot.

More recipes to give kale some respect:

pickled turnip ~David Leibovitz

Turnip gratin with bacon ~ Calin’s Kitchen

turnip cream ~ Vegetarian Project

ingredients

3 medium turnips

2 tons of olive oil

1 teaspoon fresh lemon juice

2 tsp. Dijon Mustard

1/2 tsp. dried thyme

1/2 tsp. Crushed rosemary

1/2 tsp. Spike seasoning (see notes)

Salt and freshly ground black pepper to taste

instructions

Preheat the oven to 400°F/200°C.
Spray a baking sheet with nonstick spray or olive oil.
I used three medium-sized turnips for the recipe. If you can find a smaller turnip that is even better, use four small turnips.
Cut the stem and root of the turnip off, then cut it in half, then use a vegetable peeler to peel the peel. Then cut it into small pieces.
Whisk together olive oil, fresh lemon juice, Dijon mustard, dried thyme, rosemary, and spike seasoning.
Stir in the turnips with the lemon-mustard mixture, turning them a few times until the turnips are well coated.
Spray a baking sheet with nonstick spray or olive oil and spread the kale flat side down.
Grill them about 20 minutes at 400°F/200°C, then flip each one so that one new side is touching the skillet.
Then return to the oven for another 10-15 minutes (or until nicely browned).
Season with a pinch of salt and freshly ground black pepper to taste, and serve hot.

The Original Roasted Turnip Recipe with Balsamic Vinegar:

the Roasted turnip original recipe On my site I used 2 large kale, 1 ton of olive oil, 1 ton of white balsamic vinegar, and ½ teaspoon. Dried thyme, salt and pepper. This recipe cuts the turnips into slightly larger pieces and roasts them at 450 F/230 C for 35 minutes, flipping partially. Other instructions are the same for either version.

Notes

Use whatever mustard you like if you don’t like or don’t like Dijon. You can grind dried rosemary if you do not have ground rosemary. If you don’t have spike seasoning, use any good all-purpose seasoning blend with roasted vegetables.

Recipe by Kalin and Kara; The original version may be inspired by This recipe.

Nutrition information:

fruit:

serving size:

1

Amount per service:
Calories: 83Total fat: 7 gramsSaturated fat: 1 gramUnsaturated fats: 0 gramsUnsaturated fats: 6 gramsCholesterol: 0 mgsodium: 346 mgcarbohydrates: 5 gramsthe basic: 2 gramssugar: 3 gramsprotein: 1 gram

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
turnip One of the low-carb root vegetablesThis updated recipe contains fewer carbohydrates than the original version that used balsamic vinegar. This is the perfect side dish for low-carb meals or the keto diet, as well as for any phase of the original South Beach Diet.

Find more recipes like these:
Uses side dishes Find more recipes like these. use the Diet type indicator To find recipes suitable for a particular food plan. You may also like to check out Kalyn’s Kitchen on Pinterest or in Facebook To see all the good recipes I share there.

Historical notes for this recipe:
Roasted Kale with Balsamic Vinegar and Thyme updated with better photos and step-by-step instructions, April 2014. In 2022 this recipe was updated with a new option for seasoning roasted kale with lemon juice and mustard. You can find both versions in this post, so choose the one you like best.