Roasted Turnips with Sorghum Syrup

By • September 25, 2011 4 Comments

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Author Notes: Roasted turnips become caramelized, sweet, and tender. I decided to substitute sorghum for the honey mixture I usually use when roasting turnips after reading a recent issue of Southern Living. Sorghum is a light brown syrup used frequently throughout the southern United States. If you can't find sorghum, make the syrup mixture with honey or maple syrup instead. headspace canning

Serves 3

  • 2 pounds medium sized purple top turnip roots
  • 2 tablespoons olive oil
  • 4 sprigs fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 2 teaspoons sorghum
  • 1 tablespoon water
  1. Preheat oven to 425 degrees.
  2. If your turnips are large, peel them. If not, leave the peel intact. Cut turnips in 1/2 inch pieces. Place on a baking sheet and drizzle olive oil over to coat. Toss the turnip pieces in the oil on the baking sheet and spread them so they are in a single layer.
  3. Remove most of the leaves from the thyme sprigs and sprinkle them over the turnips along with the salt and pepper.
  4. Roast turnips for 15 minutes. Remove the pan from the oven and toss the turnips. Return to the oven for 15 minutes more, or until a knife can be easily inserted.
  5. Mix sorghum and water together in a small bowl. Remove turnips from the oven and spoon sorghum mixture over turnips. Toss and place pan back in oven for an additional 5 minutes until sorghum syrup coats the turnips. Serve warm.

More Great Recipes: Vegetables|Side Dishes

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Comments (4) Questions (1)


over 1 year ago MrsK

Headscape: do you think I could use honey instead of sorghum?


almost 4 years ago wssmom

This looks so simple, it's deceptively wonderful!


almost 4 years ago headspace canning

Thanks. The sweetness of the sorghum really balances out that spicy, slightly bitter quality of the turnip. Hope you like it!


almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

So, so tasty looking. Now, I just need to find some sorghum. Love the thyme, with the mild inherent spiciness of the turnips, + the touch of sweetener. Must try!! ;o)