roasted turnips and purple carrot

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There are times in life where I get this hankering to be healthy.  We saw these purple carrots in the grocery and thought, let's cook them! And turnips are super abundant right now. To be honest, I only usually cook turnip greens. Guess it's the southerner in me. 
These are light and they taste best roasted, in my opinion.  The carrots are very earthy with just a little sweetness and the turnips are just like a light potato. 


  • 2 bunches of purple baby carrots
  • 5 medium turnips
  • Salt and Pepper 
  • Rosemary sprigs (about 3) 
  • Carrot tops as bedding 
  • Olive Oil 


  • Heat oven 400
  • Peel the turnips (these are regular turnips, not baby... If they are baby turnips, you do not need to peel them) 
  • Wash your carrots, no need to peel- just pull the roots off
  • Oil the bottom of your baking dish  
  • Toss the carrots and turnips in olive oil and salt and pepper them 
  • Place the rosemary and some carrot greenery on the bottom of the dish
  • spread the turnips and carrots over the bedding 
  • Cover your dish with foil 
  • Cook for about 20 minutes until tender