We came home to a bunch of crisp salad turnips in our delivery from Abe & Oley Farms last week and we were reminded of how underrated these gems are! Also known as Hakurei turnips, Japanese turnips, or baby turnips, these delicate roots are in season right now and offer a mild, slightly sweet flavor that’s nothing like the more pungent storage turnips you might be used to.

Salad turnips are naturally tender and subtly sweet, and when roasted, they become buttery-soft on the inside with lightly crisp, caramelized edges. They are high in vitamin C, a good source of fiber for digestion and blood sugar balance and they’re rich in phytonutrients that support detoxification pathways.

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Roasted Salad Turnips with Garlic & Fresh Herbs

Ingredients

  • 1 lb Salad turnips, greens removed
  • 1-2 tbsp Extra virgin olive oil
  • 2 cloves Garlic
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
  • 1 tsp Fresh thyme or rosemary (or 1/2 tsp dried)
  • Optional: Squeeze of fresh lemon juice, grated parmesan, or red pepper flakes

Instructions

  1. Preheat to 425°F. Line a baking sheet with parchment paper for easy cleanup.

  2. Trim stems and scrub clean. No need to peel. Halve the small turnips and quarter the large ones.

  3. In a bowl, toss the turnips with olive oil, garlic, salt, pepper, and herbs until evenly coated.

  4. Spread in a single layer on the baking sheet (don’t overcrowd—this helps them caramelize).Roast for 18–22 minutes, flipping halfway through, until tender and golden brown.

  5. Remove from oven and finish with a squeeze of lemon juice or a sprinkle of parmesan if desired. Serve warm.

Enjoy!