Roasted Turnips and Caramelized Apples with Cider Glaze is autumn on one tray — golden turnip wedges roasted alongside Granny Smith apples caramelized with sugar, all glossed in a cider and vinegar glaze. Sweet, sharp, and far better than turnips' reputation.
Let’s talk about one of the most underrated gems of the root vegetable world: the turnip! Not to be confused with its stronger-flavored cousin, the swede, the classic white and purple-tinged turnip becomes wonderfully sweet and tender when roasted. This recipe elevates that natural sweetness by pairing it with crisp Granny Smith apples and a dazzling sweet and sour cider glaze. It’s a side dish that’s guaranteed to steal the show and prove just how delicious turnips can be.
Ingredients
• 800g (28.2 oz) / 1.75 lbs (794 g / 28 oz) turnips
• Sunflower oil, for drizzling
• Sea salt
• 2 Granny Smith apples
• 50g (1.76 oz) / 1/4 cup (960 ml) granulated sugar, plus extra for sprinkling
• 100ml (3.4 fl oz) / 1/2 cup (480 ml) dry cider
• 2 tbsp (30 ml) cider vinegar
Instructions
1. Preheat your oven to 190°C / 170°C fan / 375°F (190°C) / gas mark 5.
2. Prepare the turnips: Slice off the tops and bottoms, then cut into quarters. Use a small sharp knife to peel the skin from each wedge. Place the wedges in a roasting tray, drizzle with oil, season with salt, and toss with your hands to coat evenly.
3. Roast the turnips for about 30 minutes, turning occasionally. They are ready when they are soft, tender, and have developed a beautiful golden color.
4. While the turnips cook, prepare the apples. Halve them, remove the core, and cut each half into five wedges. Place the apple wedges in a bowl, drizzle with a little oil, and season with salt and a generous sprinkle of sugar.
5. Make the glaze: In a wide frying pan, combine the cider, vinegar, and 50g (1.76 oz) of sugar. Bring to a boil, then reduce to a simmer for 5 minutes until it thickens slightly. Pour the glaze into a bowl and set aside.
6. About 5 minutes before the turnips are done, wipe out the frying pan and place it over a high heat. Once very hot, add the apple wedges in a single layer. Flash-fry for a few seconds on each side until caramelized. Turn off the heat and let them finish cooking in the residual heat of the pan.
7. To serve, transfer the roasted turnips to a serving bowl. Add the caramelized apple wedges and drizzle generously with the cider glaze, tossing gently to combine.
Nutritional Information
• Serving Size: 1 of 4
• Calories: 250 kcal
• Carbohydrates: 45g
• Sugar: 30g
• Fiber: 8g
• Please note this is an estimate and can vary based on exact used.
Pro Tips
• When buying turnips, give them a squeeze. They should feel firm and rock-hard. Any softness can indicate a woody, unpleasant texture inside.
• For the best caramelization, ensure the turnips are in a single layer in the roasting tray. If they are crowded, they will steam instead of roast.
• Don’t be afraid to get your pan screaming hot for the apples. A quick, high-heat sear is key to getting that beautiful color without turning them to mush.
• Love this flavor combo? Try a mashed version! Peel and chop the turnips and apples, boil them together until tender, drain well, then mash with a knob of butter and seasoning for a rustic puree.
FAQ
Q: Is this roasted turnip and apple recipe vegan
A: Yes, this recipe can easily be made vegan. The core ingredients are all plant-based. The only consideration is the cider, as some brands use animal-derived fining agents. To ensure the dish is fully vegan, simply choose a dry cider that is certified vegan.
Q: How can I make this a complete vegetarian meal
A: To transform this side dish into a balanced main course, add a source of plant-based protein. It pairs wonderfully with roasted chickpeas, pan-fried halloumi, or crumbled tempeh tossed with the glaze at the end. Serving it over a bed of quinoa would also add protein and make it more substantial.
Q: What can I substitute for the dry cider
A: If you don’t have dry cider, you can substitute it with an equal amount of good-quality apple juice. To replicate the ‘sour’ element, simply add an extra tablespoon of cider vinegar to the glaze mixture.
Q: How do I store leftover roasted turnips and apples
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The apples may soften slightly upon reheating. For best results, reheat in a pan over medium heat or in a preheated oven to help them crisp up again.
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Roasted Turnips and Caramelized Apples with Cider Glaze
Ingredients
Method
- Preheat your oven to 190°C / 170°C fan / 375°F (190°C) / gas mark 5.
- Prepare the turnips: Slice off the tops and bottoms, then cut into quarters. Use a small sharp knife to peel the skin from each wedge.
- Place the wedges in a roasting tray, drizzle with oil, season with salt, and toss with your hands to coat evenly.
- Roast the turnips for about 30 minutes, turning occasionally. They are ready when they are soft, tender, and have developed a beautiful golden color.
- While the turnips cook, prepare the apples. Halve them, remove the core, and cut each half into five wedges.
- Place the apple wedges in a bowl, drizzle with a little oil, and season with salt and a generous sprinkle of sugar.
- Make the glaze: In a wide frying pan, combine the cider, vinegar, and 50g (1.76 oz) of sugar.
- Bring to a boil, then reduce to a simmer for 5 minutes until it thickens slightly.
- Pour the glaze into a bowl and set aside.
- About 5 minutes before the turnips are done, wipe out the frying pan and place it over a high heat.
- Once very hot, add the apple wedges in a single layer. Flash-fry for a few seconds on each side until caramelized.
- Turn off the heat and let them finish cooking in the residual heat of the pan.
- To serve, transfer the roasted turnips to a serving bowl.
- Add the caramelized apple wedges and drizzle generously with the cider glaze, tossing gently to combine.
- When buying turnips, give them a squeeze. They should feel firm and rock-hard. Any softness can indicate a woody, unpleasant texture inside.
- Don't be afraid to get your pan screaming hot for the apples. A quick, high-heat sear is key to getting that beautiful color without turning them to mush.
