Roasted sweet potatoes and turnips tossed in butter and fragrant herbs to create the perfect side dish for any fall meal.
Fall is by far my favorite season. The crisp air, gentle breezes, beautifully colored falling leaves, and the seasonal produce.
Sweet potatoes and turnips are a beautiful fall combination of texture, flavor and color.
Roasting these seasonal vegetables with butter and the aromatic savory herbs makes this the most perfect side dish.
Ingredients to use for Herb Roasted Sweet Potatoes and Turnips
- Sweet Potato: I use orange sweet potatoes in this recipe. The color and flavor of sweet potatoes, but white or purple sweet potatoes are also a great option and add beautiful colors to the dish.
- Turnip: This root vegetable has a savory, light, and crispy flavor once it is roasted in this skillet dish.
- Olive oil: I use olive oil in this dish. It adds a savory flavor to the sweet potatoes and turnips once roasted.
How to cut the sweet potato and turnips:
I use a mandolin to provide even and thinly sliced sweet potatoes and turnips.
However, if you have a sharp knife and a steady hand, you can slice them thinly as well! I recommend cutting them ΒΌ-1/8 inch thick.
How to make Herb Roasted Sweet Potato and Turnip Skillet
- My favorite way to roast these vegetables is in a well-seasoned cast iron pan.
- Thinly slice your sweet potatoes and turnips to ΒΌ – 1/8 an inch. Toss with olive oil and seasonings and place in a circular pattern around your cast iron skillet.
- Cover with foil and bake for 30 minutes.
- Remove the foil and add the cubes of butter around the skillet. Cook uncovered for about 5 more minutes. Then broil on high for 3-4 minutes or until top is slightly crispy.
- Remove dish and let it cool for 5 minutes. Top with fresh thyme if desired.
FAQs and Tips for making Herb Roasted sweet potato and turnip skillet
I am dairy free. Can I omit the butter?
- You can omit the butter if needed. You can also use a vegan butter as an excellent substitute. Coconut oil can also work but it will make it taste slightly sweeter.
Do I have to use a cast iron skillet?
- I love how crispy a cast iron skillet makes these veggies but a lightly greased oven proof skillet or shallow dutch oven will work too!
What if I donβt have fresh herbs?
- If you donβt have dried herbs you can substitute 1 tsp of dried herbs in exchange for the fresh (but I recommend using fresh).
Looking for MORE Vegetable recipes? Check these out!
Roasted Potatoes with Tahini Sauce
Garlic and Goat Cheese Mashed Potatoes
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Herb Roasted Sweet Potato and Turnip Skillet
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Sides
- Method: Oven
Description
Roasted sweet potatoes and turnips tossed in butter and fragrant herbs to create the perfect side dish for any fall meal.
Ingredients
- 1.5lbs sweet potato
- 1lb turnips
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 1 Tbsp fresh thyme, chopped
- 1 tsp sea salt
- 1 tsp black pepper
- 2 Tbsp grass-fed butter or ghee
Instructions
- Preheat oven to 425.
- Thinly slice the sweet potatoes and turnips in to about 1/8-1/4 inch slices and place them in a bowl.
- Toss with olive oil and seasonings and place in a circular pattern in a 10inch cast iron skillet.
- Cover with foil and bake for 30 minutes.
- Remove foil and add the cubes of butter around the skillet. Cook for approximately five more minutes and then broil on high for 3-4 minutes or until top is slightly crispy.
- Let it cool for a few minutes and top with more fresh thyme if desired.
Lizzie says
I don’t own a cast iron skillet (I know, I knowβ¦). Soooo am planning to make this gorgeous looking concoction in a HEAVY stainless steel one instead. How pretty, how healthful (well, not the butter part exactly, but β¦.). Thanks for the inspiration. I’m musing about how this might look served like an upside-down cake β¦. might have to try thatβ¦.
Jessi's Kitchen says
Yay! Let me know how it turns out in your stainless steel skillet! π
Diane says
Actually, the butter IS very healthy.
Emily says
I didn’t have cast iron either, so I made it in a glass pie plate…it turned out quite well. Delicious!
Jessi's Kitchen says
Yay! So glad you enjoyed it! π
Jaclyn Reilly says
I made this last night because I had no idea what to do with turnips, and it was amazing! Thank you!
Jessi's Kitchen says
Jaclyn, Yay!! I love hearing that.
Karin says
I made this tonight with the turnips I grew in my garden and it was amazing! Thanks for the recipe π
Jessi's Kitchen says
Yay! So glad you enjoyed it.
Sheila says
Hi , do you peel the potatoes and turnips before slicing ?
Jessi's Kitchen says
No, you don’t have to peel them before slicing unless you want to.
Anhje says
I used a glass dish and I think I did something wrong. It came out mushy.
Jessi's Kitchen says
I am sorry to hear that. Cast iron retains heat differently than glass so that is probably why the texture was different.
Marlene says
I found a big bag of turnips in the markdown bin at my grocery and found this recipe online. I still had sweet potatoes I didn’t use at Thanksgiving, so I tried it. I also worried about adding butter and thought about leaving it out. I’m glad I didn’t. This was delicious, even when I substituted parsley for thyme. That was over a week ago. Tonight, I’m making it again, to use up the rest of the turnips! Thank you for the inspiration!
Carrie Parmenter says
Made it exactly as written and it was absolutely delicious! I wouldn’t change a thing. It fit perfectly in the cast iron skillet and that really helped to caramelize the edges. Added it my favorites list.
Terry Marie Canaday says
I have to say this is a wonderful side dish, I made pan-fried cod with this dish perfectly paired, will make again love love β€οΈ
Jessi's Kitchen says
So glad you enjoyed
Jessi's Kitchen says
Yay! love to hear that.