Roasted Turnips with Pears, Pecans & Blue Cheese


I’m not usually wild about turnips but they make a great base to this sweet, salty and a little bit tangy side dish. I was pleasantly surprised to hear Grace ask for seconds, which I credit to the pear and pecan combo. Give it a try! Hope you enjoy the recipe.


  • I bunch of small turnips, sliced
  • 1/2 pear, chopped
  • 1/4 pecans, chopped
  • 2 tablespoons of extra virgin olive oil
  • Pinch of salt and pepper
  • 2 large spoonfuls of crumbled blue cheese
  • Handful of fresh parsley, chopped
  • Balsamic vinegar to taste
  • Handful of spinach, loosely chopped (optional)


  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium sized baking dish, spread out pears, turnips and pecans evenly. Toss in olive oil, salt and pepper. Bake until soft, nearly translucent (see photo) and fragrant, about 20 minutes.
  • Once cooked, toss in blue cheese, parsley and balsamic vinegar.
  • Serve and enjoy!


  • The roasted turnips and pears are great finger foods for babies!
  • This would be great over a large bed of spinach for a warm salad.
  • While I think blue cheese is the best option for this dish, a good chevre would be a nice substitute for adults or children who’d like a milder cheese.

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