Recipes/ Seasonal Ingredients/ Seasonal Recipes/ Side Dishes/ Vegetables

Candied Turnips

Be still my heart because I always thought I hated turnips before trying them this way.

Hate is a strong word, for sure, but I truly never liked turnips before now. Does anyone else remember when Molly (the American Girl) was forced to stay at the table until she finished all her turnips? Just me, then? (insert crying laughing emoticon here). I don’t know why, you guys, but that is literally the mental image I have always had in my  head when I think turnips. Molly the American Girl being forced to choke down turnips. I’m actually laughing as I type this right now because of the pure ridiculousness. 

Anyway, please bear with me because these are not those turnips. Not even in the slightest bit! These turnips are sweet and delicious, and my boys and I took down every last one of these yesterday during snacktime. They are really THAT good. I swear it. I think Molly would approve. 

For this recipe, I’m using the small white Tokyo turnips that are available at the market right now. They are much sweeter than “normal” turnips and you could literally eat them raw. If you can’t find these near you, you could certainly use regular turnips or a different root vegetable. 

I love how simple this method is — all I did was toss the sliced turnips with melted salted butter and pure maple syrup. That’s IT, folks. They turned out so addicting and delicious that Grayson and I literally fought over the last one. 😉 I’m making more today! 

Enjoy these, guys! They are super yummy and I think you’re gonna love ’em. 

Candied Turnips
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Side Dish
Servings: 3 servings
  • 1 bunch Tokyo turnips small, white turnips
  • 2 tbsp pure maple syrup
  • 2 tbsp salted butter
  • 1 pinch sea salt
  1. Preheat oven to 400 and line a baking sheet with parchment paper.

  2. Peel the turnips with a vegetable peeler and slice each turnip lengthwise. Tiny turnips can be left whole.

  3. Melt the butter and mix with the maple syrup. Pour over the turnips and toss well. Place turnips on the prepared sheet pan and roast for 25 minutes, or until golden and caramelized.

  4. Serve hot or at room temperature - they won't last long! 😉

Recipe Notes

I use the seasonal, small, white Tokyo turnips for this recipe. They are much milder than "normal turnips" and you can literally eat them raw. If you can't find them, you could try regular turnips or try a different root vegetable like carrots or beets!

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  • Paige
    June 13, 2017 at 11:02 am

    Yum! These look like an awesome weeknight side dish!


  • Nicole
    June 13, 2017 at 8:12 pm

    Um. you’re thinking of Molly because she had to sit at the table until her mother came and warmed them up with butter and sugar so Molly could eat them! How apropos! Thanks for the blast from the past, that connection will completely inspire me to eat these 🙂

  • Aimee
    June 14, 2017 at 5:52 am

    Yum! What a creative idea – I’ve never had a candied turnip before. Can’t wait to try this recipe out!

  • Ben Myhre
    June 14, 2017 at 7:37 am

    Interesting… turnips are one of those ingredients that I always have to work to “make work” when they come in my csa. Just not my favorite, but this looks interesting and I am gonna have to give this a try

  • Anne
    June 15, 2017 at 9:32 am

    Hey Jenna! I would love to read a post about a typical week of food in your house. I am trying to eat more of a whole foods/”old fashioned” diet and it seems that your family’s eating leans this way. I have a 5 month old and work part time from home, so I am looking for ideas on how to reasonably do this. Thanks for considering it!