Did you know that turnips caramelize just like carrots, but have less sugar? They’re tender inside with golden-brown caramelized marks on the outside. We love the brightness from sherry vinegar and the pop of the lemon zest in this dish. Roasted red peppers add a pop of color and sweetness. It makes for a vibrant but simple side that’s ideal in the dead of winter. Here’s a little food stylist secret: when you’re quartering the turnips, leave a bit of the stem intact for prettier results. Pair the side with roasted pork tenderloin or seared cod.

Paige Grandjean


Credit: Greg DuPree

Recipe Summary test

7 mins
15 mins
4 (serving size: ⅔ cup)


Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large skillet over medium-high. Add turnips, and cook, stirring occasionally, until tender, about 12 minutes. Add vinegar, and toss to coat. Transfer to a bowl, and toss with chopped red peppers, parsley, salt, and lemon zest.


Nutrition Facts

fiber 3.2g; 101 calories; sugars 3.5g; fat 6.9g; saturated fat 1g; iron 1.1mg; sodium 349.5mg; protein 0.9g; calcium 61.6mg; carbohydrates 9g.