These oven roasted turnips are subtly flavored with maple syrup, Dijon mustard, tarragon and bacon. The sweet maple is offset by the sharp mustard and the tarragon, and the crispy bacon works nicely with the soft turnips.
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Why make this recipe?
This sweet and savory maple bacon turnip side dish is easy to make and absolutely delicious with roasted poultry. The flavors work together really well and bring out the best of the humble turnip. It’s one of my favorite fall dishes! (For more great side dishes for poultry, check out these nutmeg sweet potato stacks and these apple cider green beans.)
Ingredients needed:
For the turnips:
For the sauce:
Ingredient notes & substitutions:
- If fresh tarragon is not available, you can substitute dried tarragon.
- Be sure to use real maple syrup and not any imitations for this recipe.
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Heat the oven and peel the turnips. Slice off both ends, then cut into 1-inch cubes. Toss with diced bacon.
Step 2. Transfer onto a large baking sheet. Roast until the turnips are soft and the bacon is crispy.
Step 3. Transfer to a plate lined with a paper towel.
Step 4. Melt unsalted butter in a saucepan. Whisk in maple syrup and cook for a minute, then whisk in Dijon mustard and cook until combined. Stir in finely chopped fresh tarragon. Toss the turnips and bacon with the sauce and serve immediately.
Frequently asked questions:
This turnip side dish goes very well with roasted poultry. It’s a great fall dish and a great side for a Thanksgiving dinner.
You can but this dish tastes best right after you make it.
More delicious roasted vegetable side dishes:
See all side dish recipes →
Did you make this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
Full Printable Recipe
Maple Tarragon Roasted Turnips
Equipment
- measuring spoons
- vegetable peeler
- knife
- cutting board
- mixing bowl
- baking sheet
- slotted spoon
- paper towels
- small saucepan
- whisk
- rubber spatula
Ingredients
For the turnips:
- 2 ½ pounds turnips (4-6 turnips)
- 6 ounces bacon (~6 thin slices), diced
For the sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup*
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped fresh tarragon** (you need about three 6-inch sprigs with fully grown leaves or an equivalent amount for that)
Instructions
For the turnips:
- Heat the oven to 400 degrees F. Peel and cut the turnips into 1-inch cubes.
- In a large bowl, mix turnip and bacon, then transfer to a baking sheet.
- Roast until the turnips are soft and the bacon is crispy (35-40 min.), stirring everything around every 10 min. to make sure the turnips brown evenly. Transfer to a paper towel-lined plate using a slotted spoon. Set aside.
For the sauce:
- In a small saucepan, melt the butter.
- Whisk in the maple syrup and cook for a minute until fully combined.
- Whisk in the mustard and cook until combined, then stir in the tarragon.
- Toss the vegetables with the sauce and serve immediately.
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