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–+ servings
roasted carrots and turnips on a white plate on a white table

Herb Roasted Turnips and Carrots Recipe

Kristina Todini, RDN
Herb Roasted Carrots and Turnips, a super easy sheet pan roasted vegetable recipe with only 5 ingredients and ready in under 30 minutes. Your new favorite easy side dish or salad topper!
5 stars (6 ratings)
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Salads + Side Dishes
Cuisine American
Servings 4 servings
Calories 142 kcal

Ingredients
  

  • 1 pound carrots washed and trimmed
  • 1 pound turnips washed and trimmed
  • 2 whole garlic cloves sliced thin
  • 2 tablespoons fresh herbs thyme, oregano, etc.
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper

Instructions
 

  • Preheat the oven: Preheat oven to 400 degrees (200 C).
  • Prep vegetables: Wash turnips and carrots and peel, if desired. Cut stems from turnips and cut into halves or quarters. Cut stems from carrots and slice diagonally into 1-2 inch (3-5 cm) pieces.
  • Roast vegetables: Arrange the carrots and turnips on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, chopped fresh (or dried) herbs, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast on all sides.
  • Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.

Notes

  • Tools Needed: sheet pan, knife set, cutting board, vegetable peeler
  • Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
  • Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
  • Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.

Nutrition

Serving: 1servingCalories: 142kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 165mgPotassium: 593mgFiber: 5gSugar: 10gVitamin A: 19113IUVitamin C: 33mgCalcium: 75mgIron: 1mg
Keyword roasted turnips and carrots, roasted vegetables, side dish, vegan
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