Roasted Turnips
Roasted turnips are easy to make. As a slightly bitter root vegetable, roasting with olive oil (or other oil) is a delicious and forgiving recipe. You can roast with carrots, parsnips, potatoes, or on their own. Enjoy as a healthy side dish.
Servings 4 cups
Ingredients
- 5 - 6 turnips - Use however many you have
- Olive oil to coat turnips
- 1 - 2 yellow or white onions
- 2 - 3 tablespoons dried rosemary or 3+ springs fresh rosemary or other herb
- 1 teaspoon - 1 tablespoon of garlic powder
- Salt & pepper
- Pinch of granulated sugar if you find turnips bitter optional
Instructions
- Preheat oven to 400ºF.
- Cut off roots and greens. Wash; peeling is optional.
- Chop turnips into roughly the same-size pieces. Put in casserole dish.
- Add olive oil and toss with turnips.
- Add garlic powder, rosemary (or sage, thyme, etc.), salt & pepper.
- Wash and chop onions. Combine with chopped turnips.
- Optional: Add sugar to cut down on bitterness if desired.
- Place in preheated oven. Bake for 30 - 40 minutes. The more turnips you make, the longer it will take.
- Remove, and check for doneness with a fork.
Notes
- Roasted turnips go well with chopped potatoes, sweet potatoes, beets, carrots, and parsnips. Add more olive oil if necessary to coat.
- Add whatever herbs and/or root vegetables you have, and it will taste great. Add more onions and garlic as you wish.
- Store leftover turnips in an airtight container in the refrigerator for 3 - 5 days.