AIP Friendly Maple & Apple Cider Roasted Turnips
Turnips don't always get the respect they deserve, but roasting them at high heat with a sticky, tangy glaze is genuinely transformative — the edges caramelize, the centers go tender, and the whole thing smells incredible. The glaze comes together in just a few minutes on the stovetop, combining pure maple syrup, apple cider vinegar, ground ginger, and turmeric into something that clings beautifully to every wedge. Following the autoimmune protocol means navigating a long list of off-limits ingredients, and finding a side dish that feels indulgent rather than restrictive can be a real challenge — this one clears every hurdle without any workarounds. Every single ingredient here is clean and compliant, from the olive oil toss at the start to the fresh thyme scattered over the top at the end. The double-roast method — first to get that golden sear, then again after glazing — is what makes the difference between good and genuinely great. Serve these straight from the oven while the glaze is still sticky and the thyme is fragrant. This makes four servings and works beautifully as a weeknight side or as something a little more special alongside a Sunday roast.
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Learn more →Ingredients
4 servings
- 2 lb turnips, peeled and cut into 1-inch wedges
- 2 tbsp olive oil
- ½ tsp salt
For the glaze
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh thyme leaves
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, toss the turnip wedges with 2 tbsp olive oil and salt until evenly coated. Spread in a single layer on the prepared baking sheet, cut sides down, leaving space between pieces.
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