Savory roasted baby turnips with their tops! Seasoned with Za’atar spice, garlic, and olive oil. The perfect side for any Middle Eastern dinner.
I feel like turnips are an often over-look root vegetable. Mostly because people don’t know what to do with them. Well, I am here to tell you, they are in fact delicious and very easy to make. I like to use baby turnips. They are small, sweet, and roast quickly. I toss them (tops and all) with olive oil, garlic, and za’atar spice then roast them until they’re golden brown. When you roast them like this you get the bonus of the crispy, almost potato chip-like tops.
Have you tried Za’atar before? Za’atar is a Middle Eastern spice blend of marjoram, sumac, oregano, thyme, and sesame. I love to use it to marinate chicken, sprinkle on flatbread, or in this case roast vegetables!
Roasted Baby Turnips with Za’atar
- 2 bunches baby turnips with the tops rinsed well and dried
- 1/2 c olive oil
- 3 tbs za'atar
- 2 cloves garlic grated
- salt and pepper
- Preheat the oven to 425. Line two baking trays with parchment paper.
- In a large bowl toss the turnips with the olive oil, grated garlic, za'atar spice, and a generous pinch of salt and pepper. Use your hands to evenly coat the turnips and turnip tops with the olive oil and seasonings.
- Divide the turnips between the two sheet trays. Bake for 20-25minutes until the tops are nice and crispy and the turnips are soft a golden brown. Season with salt and pepper and serve immediately.