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Turnips don’t get a lot of love. Usually, they just get sneered at, the vegetable we all ignored as a kid. But let me tell you, these Whole30 mustard roasted turnips will completely change you mind about this oft-maligned root vegetable. Roasting the turnips brings out an inner sweetness that’s hidden when they’re boiled, and the spicy mustard vinaigrette punches in even more flavor. You won’t want to make turnips any other way.
When in doubt, roast it!
I’m not sure there are any vegetables that aren’t good when roasted. There are plenty that shouldn’t be boiled, but roasting is different. The high temperatures of the oven causes the sugars in the vegetables to undergo the Maillard reaction, the same browning and caramelization reaction responsible for the delicious brown crust on meat.
If you’re not sure how to get the best flavor out of a vegetable, you should default to roasting it.
Ingredients and Substitutions
Hakurei (Japanese) Turnips
Turnips are a taproot vegetable in the mustard branch of the Brassica family. Turnips have a texture similar to that of a potato, but they are less starchy, and have more pronounced sweet and spicy notes.
There are many different varieties of turnip, and they can range in flavor from mild to spicy or even sulfurous. Hakurei turnips are on the smaller and milder side; sometimes they are also sold as baby turnips of Japanese turnips. The milder varieties are more common at farmers markets than they are at grocery stores.
Like most root vegetables, turnip tops and leaves are edible. Save these and braise them in bacon fat for a delicious greens side dish.
Stone Ground Mustard
The plant that gives us mustard seeds is in the same family as turnips, so it’s only natural to pair these two together!
Stone ground mustard is my go-to mustard of choice, as it has much more texture than yellow mustard. The mustard seeds add a crunch factor that isn’t present in other mustards. Other mustards can be used to make the mustard vinaigrette, but you will need to decrease the quantity of mustard used, as yellow or Dijon mustard are more dense than stone ground mustard.
Usually stone ground mustards are Whole30 compliant, but always check your labels. Sometimes there’s wine or sugar hidden in there.
Tips and Tricks
Hakurei turnips have a very thin skin that doesn’t need to be peeled. Simply wash them under cold water, cut them into quarters, and get them in the oven. I told you this was an easy side dish to get on the table!
Serving Suggestions
I think these roasted turnips are a perfect side for roasted chicken. Thyme is a common pairing with chicken, so use the leftover thyme from this recipe to season your chicken. The Bettered Blondie has a great Whole30 compliant recipe for you to use as a base.
Mustard roasted turnips are also great alongside pork tenderloin. This can be roasted in the oven at the same time as the turnips, so it’s an easy weeknight choice. Finished with Salt has a great recipe for an herb crusted tenderloin that can be made simultaneously to these mustard roasted turnips.
What about the leftovers?
Leftover mustard roasted turnips can be saved in a sealed container in the refrigerator for up to three days. I can’t recommend freezing them, as I find the texture just doesn’t come back when reheated. Toss the leftover turnips with some lettuce and a few other ornaments and you’ve got a great salad on your hands.
Leftover turnips would also be an excellent addition to a quinoa bowl. Replace the asparagus in my recipe here with these roasted turnips for a fall twist on the recipe. I mean, fresh asparagus isn’t really available this time of year, so why not?
Whole30 Mustard Roasted Turnips
Let me tell you, these Whole30 mustard roasted turnips will completely change you mind about this oft-maligned root vegetable.
Ingredients
- 1 lb Hakurei turnips (Japanese turnips or baby turnips)
- 2 tbsp avocado oil
- ¾ tsp kosher salt
- 1 tbsp stone-ground mustard
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- 1 tsp champagne vinegar
Instructions
- Preheat oven to 425°F.
- Wash turnips and pat dry with a towel. Cut turnips into quarters; there is no need to peel Hakurei turnips.
- Coat turnips with avocado oil and kosher salt. Spread in a single layer and roast in the oven for 25-30 minutes, or until brown and cooked through.
- While turnips are roasting, mix mustard, thyme, red pepper flakes, and champagne vinegar together. Set aside.
- Remove turnips from the oven when they are done roasting. While they are still hot, coat the turnips in the mustard sauce, and then serve.
