Lavender Roasted Turnips and Apples

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!


Turnip-Apple I

I’ve developed recipes around turnips before for the blog. You can find one of them here. I return to turnips for a few reasons, they are in season all year (although they are yummiest in spring and fall), they are inexpensive, and they are sulfur-rich, which aids the body’s ability to detoxify. In this recipe I did something a little unusual, I decided to combine the earthy flavor of turnips with the sweetness of apples and the very faint woodsy flavor of lavender. The whole dish is accented with thyme and a tiny bit of garlic. It smells divine while it’s roasting!

Turnip-Apple II
Lavender Roasted Turnips & Apples
Prep time
Cook time
Total time
Serves: 4
  • 4 turnips, ends trimmed, chopped
  • 2 sweet apples, cut into wedges
  • 2 tbsp solid cooking fat, melted
  • ½ tsp lavender
  • 1 cloves garlic, minced
  • 1 tsp fresh minced thyme
  • 1 tsp sea salt
  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Toss turnip, apple wedges, and seasonings in melted fat to coat evenly.
  4. Roast for 30 minutes.
If the lavender feels too strong, simply reduce to ¼ teaspoon.

This vegetable side dish would be great served with lamb chops or beef steaks.



About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.


  • Patricia Ryan says

    This recipe looks and sound appetizing. I love turnips and apples! Where can one purchase lavender? Is it sold in flake form, or dried leaves?

    • Angie Alt says

      Patricia, you can find culinary lavender in the spice & herb section in the grocery store. Thanks for reading!

  • Leslie Martin says

    Hi Angie,
    This looks amazing. I love the idea of using apples and sweet and sour.
    I have a couple questions. You say to trim the ends of the turnip. Do you need to peel it? I haven’t worked with turnips yet. I have cooked with rutabaga which some people call turnip. I have a one that looks more like turnip and wondered if it would fit the recipe?
    Thanks for sharing so many wonderful ideas and information.

    • Angie Alt says

      Leslie, I don’t peel the turnip (unless it is a really tough one), but I would peel a rutabaga, which I think would work great here. Thanks for reading!

  • […] Lavender Roasted Turnips and Apples – Autoimmune-Paleo […]

  • […] for our health. Some AIP safe starches are sweet potatoes, plantains, winter squash, parsnips, turnips, and […]

  • […] Lavender Roasted Turnips and Apples from Autoimmune Wellness […]

  • Elsa says

    It sounds like a lovely recipe, I can’t wait to try it! What would be the best cooking fat for this recipe in terms of taste? Coconut oil perhaps?

  • Mark says

    Great recipe. You don’t say how many turnips to use. Based on the picture, I’m assuming twice as many turnips as apples. Is that right?

  • Sara says

    How many turnips? Or how much by weight?

    • Angie Alt says

      Oh my goodness! Great catch Sara! It’s 4 turnips!

  • Elsa says

    I decided to try the recipe with the coconut oil and it worked great so I never tried it with any other oil! I melt the oil first, add the garlic, let it sit while I chop and then coat everything and add the herbs. So yummy! Thank you for sharing this wonderful side dish!

  • Lana says

    Instead of using the plant itself. Lavendar, could I use the essential oil lavendar instead?

Leave a Comment

Rate this recipe: