Description
This Keto Sweet and Sour Turnips recipe offers a delicious low-carb side dish that combines tender roasted turnips with a tangy, slightly sweet sauce. Perfectly balanced with savory spices and a hint of apple cider vinegar, this dish is ideal for keto, gluten-free, and vegetarian diets.
Ingredients
Scale
Turnips
- 3 medium turnips, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce
- 1 tablespoon butter
- 1/4 cup chopped onion
- 1 tablespoon apple cider vinegar
- 2 teaspoons granular erythritol or monk fruit sweetener
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon xanthan gum (optional, for thickening)
Garnish
- Chopped parsley (optional)
Instructions
- Preheat and Roast Turnips: Preheat the oven to 400°F (200°C). Toss the diced turnips with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until the turnips are golden and tender.
- Prepare Sweet and Sour Sauce: While the turnips roast, melt butter in a skillet over medium heat. Sauté the chopped onion for 3 to 4 minutes until soft and translucent. Stir in apple cider vinegar, erythritol or monk fruit sweetener, garlic powder, smoked paprika, and a pinch of salt. Let the mixture simmer for 2 to 3 minutes. For a thicker sauce, whisk in xanthan gum and cook for an additional minute.
- Combine and Finish: Add the roasted turnips to the skillet and toss them to coat evenly with the sauce. Cook together for another 2 minutes to warm through. Garnish with chopped parsley if desired and serve hot.
Notes
- For deeper flavor, roast turnips until lightly caramelized.
- Add diced bell peppers or bacon to the sauté for variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 110
- Sugar: 3 g
- Sodium: 130 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 10 mg
