Photo of Five-Spice Roasted Turnips by WW

Five-Spice Roasted Turnips

Points® value
Total Time
35 min
10 min
25 min
This underused vegetable makes a fabulous side dish to poultry and meat, yet is hearty enough to stand on its own as a vegetarian main dish. Cooking turnips brings out their sweet, peppery flavours. We've seasoned them here with Chinese five-spice, a blend of cinnamon, cloves, fennel seeds, star anise and ground peppercorns to amp up their flavour, and also add a little bit of honey to the roasting pan to tame the turnips' sometimes bitter kick. If you've previously shunned this humble winter root, now is the time to give it a new, inventive try. You won't be disappointed! To make the sesame seed garnish shine, toast the seeds rapidly in a hot, dry skillet, until they just begin to colour.


Cooking spray

2 spray(s)

Uncooked turnips

2 pound(s), peeled and cut into 1/2-inch chunks

Vegetable oil

1 tbsp(s)


1 tbsp(s)

Five-spice powder

1 tsp(s)

Table salt

½ tsp(s)

Sesame seeds

1 tsp(s)


  1. Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray or line with parchment paper; set aside.
  2. In a large bowl, combine turnips, oil, honey, five-spice powder and salt; spread in a single layer on prepared baking sheet and bake for 10 minutes.
  3. Sprinkle on sesame seeds and stir; bake until turnips are lightly browned and tender, 10-15 minutes more.
  4. Serving size: 1/2 cup