Roasted Turnips with Citrus-Miso Butter

Roasted Turnips with Citrus-Miso Butter

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From: EatingWell Magazine, November/December 2016

The turnip often gets a bad rap as boring, common or bland, but Chef Steven Satterfield is always looking for new ways to make this underappreciated vegetable shine. In this healthy turnip recipe, they're roasted with bright-flavored orange and lemon juice and rich, nutty miso, both of which balance the earthy taste of turnips.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 5 tablespoons unsalted butter
  • ¼ cup white miso (see Tip)
  • 2 teaspoons orange zest
  • ½ cup orange juice
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 3 pounds turnips, trimmed, peeled and cut into 1-inch pieces
  • 1 tablespoon coarsely chopped flat-leaf parsley


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  1. Preheat to 400°F.
  2. Combine butter, miso, orange zest and juice, lemon zest and juice in a small saucepan. Heat over medium-low heat, stirring, until the butter is melted, about 5 minutes. Whisk well to combine.
  3. Place turnips in a large bowl. Add the butter mixture and toss until evenly coated. Spread out on a large rimmed baking sheet.
  4. Roast the turnips, stirring halfway through, until slightly caramelized and just tender, 35 to 45 minutes. Serve warm or room temperature, sprinkled with parsley.
  • Tips: Miso is fermented bean paste made from barley, rice or soybeans. It is available in different colors; in general, the lighter the color, the milder the flavor. Look for miso alongside the refrigerated tofu in the market. It will keep, in the refrigerator, for more than a year. People with celiac disease or gluten-sensitivity should check the nutrition label to make sure the miso doesn't contain hidden sources of gluten.

Nutrition information

  • Serving size: ¾ cup each
  • Per serving: 135 calories; 7 g fat(5 g sat); 3 g fiber; 15 g carbohydrates; 2 g protein; 32 mcg folate; 19 mg cholesterol; 8 g sugars; 0 g added sugars; 293 IU vitamin A; 48 mg vitamin C; 57 mg calcium; 1 mg iron; 385 mg sodium; 368 mg potassium
  • Nutrition Bonus: Vitamin C (80% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1½ fat

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