Orange-scented turnips and greens

Total Time
52 min
10 min
32 min
If you can't find turnips with the greens still attached, use 1 1/2 pounds turnip roots and 1 pound turnip, beet, collard, or mustard greens for this recipe. Whichever greens you choose, you'll love how these turnips are baked until they're super-tender, then flavored with garlic, honey, balsamic vinegar, and surprisingly, a touch of orange zest. They're an easy-to-make side dish that pairs well with any entrée.


Uncooked turnip(s)

2½ pound(s), (3 large) with greens attached

Olive oil

2 tsp


4 medium clove(s), thinly sliced

White balsamic vinegar

1 Tbsp

Table salt

½ tsp


1 Tbsp

Orange zest

1 tsp, grated

Cooking spray

1 spray(s)


  1. Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
  2. Peel turnips and cut into 3/4-inch cubes. Place turnips in medium bowl; drizzle with 1 teaspoon of oil and toss to coat. Transfer to prepared baking sheet and spread in single layer. (Set bowl aside.) Bake, stirring once, until tender, 25–30 minutes.
  3. Meanwhile, remove and discard stems from turnip greens and coarsely chop leaves. Heat remaining 1 teaspoon oil in large nonstick skillet over medium heat. Add garlic and cook, stirring constantly, until garlic just begins to turn golden, about 2 minutes. Add half of turnip greens and cook, stirring constantly, until wilted. Add remaining turnip greens and cook, stirring occasionally, until tender, about 5 minutes. Stir in vinegar and 1/4 teaspoon of salt.
  4. Return turnips to reserved bowl; add honey, orange zest, and remaining 1/4 teaspoon salt and toss to coat. Spoon turnip greens onto serving platter, top with turnips, and serve at once.
  5. Per serving: 1 cup