Rosemary Roasted Turnip Roots



1 medium turnip root

Extra virgin olive oil spray or other cooking spray

¼ tsp. sea salt

¼ tsp. cracked pepper

1 tsp. fresh rosemary, finely chopped




  1. Preheat oven to 400 degrees, on roast setting if available with your oven and line a baking sheet with parchment paper
  2. Wash and peel the turnip root then follow these cutting instructions:
    1. Slice in half then place the pieces face down on the cutting board
    2. Begin to slice into thin pieces about 1/8-inch thick and lay flat on the parchment-lined baking sheet making sure pieces do not layer on top of each other
  3. Once sliced into pieces and lined on baking sheet, spray the tops lightly with the cooking spray
  4. Sprinkle on the sea salt and cracked pepper then add the chopped rosemary evenly distributing over the pieces
  5. Place in oven and cook for about 10-25 minutes, until edges and tops are brown
  6. Remove from oven then remove pieces from baking sheet with a spatula and place on a plate to cool for a few minutes
  7. Serve and enjoy! This makes a great side dish



  • Feel free to try different herbs, seasonings, or spices
  • This roasting process also works well with other root vegetables such as beets, carrots, parsnips, potatoes, radishes and squash!