Slow Roasted Turnips with a Warm Maple-Mustard Glaze


For me, Thanksgiving is all about the side dishes. I love nothing more than seeing an array of vegetables cooked in so many different ways. And this year, I plan to mix things up by adding these roasted turnips into the mix.

The recipe was originally shared with us by Beverly Lynn Bennett, a vegan chef and renowned cookbook author. Beverly has written numerous titles, including the more recent Anti-Inflammatory Foods and Recipes and Vegan for One.

These wonderful slow roasted turnips could be considered a great anti-inflammatory recipe, but they are definitely meant for more than one person! In fact, the recipe makes enough for a gathering.

Slow Roasted Turnips with Maple Mustard Glaze - a healthy vegetable side dish recipe for a feast. Vegan, gluten-free, paleo, allergy-friendly.

Recipe Notes: Slow Roasted Turnips

The turnip is an under-loved root vegetable that hits its peak between October and March. It’s off the charts for vitamin K, a key bone-building micronutrient, which is also quite stable when cooked. This vegetable is also a good source of several other vitamins and minerals, and it’s low GI, so it’s suitable for most diets, including paleo.

Smaller turnips will have the firmest texture and sweetest flavor, so in this case, bigger isn’t better. And they should be stored wrapped in the vegetable crisper to maintain their bite.

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and SweetsYou might be tempted to skip the boiling step in this recipe, but this does help to keep the turnips from drying out during the slow roasting process. I don’t usually pre-boil roasted vegetables myself, but many people I know swear by the results.

Beverly uses sunflower oil to make these slow roasted turnips, but I know there are varying opinions on oil. So I’ve modified the recipe to just note “oil.” Most oils will work well for roasting, as long as they have a smoke point of at least 350ºF.

Slow Roasted Turnips with Maple Mustard Glaze - a healthy vegetable side dish recipe for a feast. Vegan, gluten-free, paleo, allergy-friendly.

Special Diet Notes: Slow Roasted Turnips

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, paleo, and top food allergy-friendly.

Roasted Turnips with Maple-Mustard Glaze
Prep time
Cook time
Total time
Serves: 8 to 10 servings.
  • 4 pounds turnips, peeled, and cut into 1-inch wedges
  • ½ cup maple syrup
  • 3 tablespoons coarse-grain brown mustard
  • 2 tablespoons oil (your choice of cooking oil)
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves
  1. Put the turnips in a large pot and cover them with water. Place it over medium-high heat and bring the water to a boil. Cook the turnips for 5 minutes, or until just softened. Drain and return the turnips to the pot off the heat.
  2. Preheat your oven to 350ºF and grease a large baking dish or jelly roll pan.
  3. Put the maple syrup, mustard, oils, salt, and pepper in a saucepan over low heat. Whisk and simmer for about 3 minutes to blend the flavors.
  4. Transfer the turnips to your prepared baking dish or pan and pour the warm maple-mustard sauce over top. Sprinkle with the thyme and stir to combine.
  5. Bake for 60 to 90 minutes, stirring every 20 to 30 minutes, or until the turnips are golden brown and very tender.

More Dairy-Free Sides for a Feast

Rosemary Mashed Root Vegetables

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Petite Pommes Anna - Buttery Scalloped Potato Stacks (dairy-free + gluten-free + vegan)

Molasses, Miso & Maple Candied Sweet Potatoes

Molasses, Miso & Maple Candied Vegan Sweet Potatoes Recipe from the amazing Chef Bryant Terry

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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