ROASTED TURNIPS WITH ROSEMARY

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Roasted Turnips with Rosemary image

This recipe is a hit even with those who swear that they don't like turnips! The rosemary mellows the sometimes sharp taste of the turnips for a perfect flavor combination. For a change, try substituting the olive oil with bacon grease or schmaltz.

Provided by Tess Geer

Categories     Vegetables

Time 40m

Number Of Ingredients 5

4 large turnips
2 tsp kosher salt (more or less to taste)
2 tsp rosemary, dried
2 Tbsp olive oil, extra virgin
2 chicken bouillon cubes

Steps:

  • 1. Preheat oven to 450. Coat a heavy baking sheet with cooking spray and set aside.
  • 2. Scrub, trim and peel turnips. Cut into 1/2" wedges.
  • 3. Fill a medium saucepan with water, add bullion cubes and bring to a boil over high heat. Add turnip wedges and boil for five minutes.
  • 4. Remove turnips from water with a slotted spoon to a bowl. Drizzle with olive oil and sprinkle with salt and rosemary. Gently toss to coat evenly.
  • 5. Spread wedges evenly on baking sheet. Roast for five minutes. Remove, turn wedges and return to oven. Roast for five more minutes. Depending on your oven, you may want to roast them a few minutes longer. Remove from oven and place turnips in a warm serving dish. Serve immediately.

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