Roasted Hakurei Turnips

roasted hakurei turnips on a gray plate.

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Hakurei turnips get roasted and tossed with a simple sauce as well as the turnip greens for a tasty side dish recipe. Great way to enjoy these flavorful turnips you might find in your CSA share or at the farmer’s market!


  • 1 bunch of hakurei turnip bulbs, scrubbed and chopped into one inch pieces (about 2 cups, chopped)
  • 2 radishes, scrubbed and quartered (optional)
  • Greens (the tops) from the hakurei turnips, rinsed and coarsely chopped
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 teaspoons garlic olive oil (see notes)
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried ginger


  1. Preheat oven to 400 degrees.
  2. Prepare the turnips: Remove the green tops from the turnip bulbs, and store separately. When you are ready to start cooking the dish, rinse and scrub the turnip bulbs, and wash the greens. Coarsely chop the greens, and chop the turnip bulbs into bit sized pieces, about 1 inch long.
  3. Place the turnip bulb pieces in a roasting pan, along with the chopped radishes if using. Toss the turnips with the 2 tablespoons olive and add salt and pepper to taste.
  4. Roast the turnips for 25 minutes. Remove from oven, check for tenderness by piercing with a fork. Roast for a bit longer if not tender yet. When they are tender, stir in the chopped greens and roast for another 5 minutes.
  5. Make the sauce as the turnips roast. In a bowl, combine the 2 teaspoons garlic olive oil, 1/2 teaspoon soy sauce, 1/4 teaspoon red pepper flakes and dried ginger. Set aside.
  6. Remove the turnips from the oven and toss immediately with the sauce. Enjoy!


  • If you aren’t going to make this recipe the day you get the turnips, remove the turnip greens from the turnip bulbs, and store the greens separately. The turnips will stay fresh longer this way.
  • If you don’t have garlic infused olive oil, you can use two teaspoons of regular olive oil with 1 clove of minced garlic.
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