Roasted Turnips & Radishes with Lemon-Garlic Butter

Roasting radishes tames their bite and brings out their sweetness.
roasted turnips and radishes with lemon-garlic butter

Recipe by Janet Taylor McCracken

Start to Finish: 45 minutes

Servings: 8


  • 1 1/4 lb. small turnips, halved lengthwise, or 1 1/4 lb. medium turnips, peeled and cut into 1/2-inch wedges

  • 1 1/4 lb. radishes in mixed varieties, halved lengthwise

  • 2 tbsp. olive oil

  • 4 tbsp. butter, at room temperature

  • 1 1/2 tsp. lemon zest (from 1 lemon)

  • 1 clove garlic, grated

  • 2 tbsp. chopped fresh curly or flat-leaf parsley


1. Preheat the oven to 450°. On a large rimmed baking sheet, toss the turnips, radishes, and oil. Season with salt and pepper. Roast the vegetables, turning them halfway through cooking, until tender and browned in spots, 25 to 30 minutes. 

2. In a large bowl, mix the butter, lemon zest, and garlic; season. Toss with the roasted vegetables and parsley; season.