Best Roasted Turnips With Rosemary Recipes

Roasted Turnips image

Provided by Beth Pierce @smalltownwoman

Number Of Ingredients 9

3 pound(s) turnips peeled and cut into chunks
1 teaspoon(s) dried marjoram
1/2 teaspoon(s) dried thyme leaves
1/2 teaspoon(s) crushed rosemary
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) onion powder
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) fresh ground black pepper
4 tablespoon(s) olive oil

Steps:

Preheat oven to 425 degrees. Line baking sheet with parchment paper.
Combine the turnips, marjoram, thyme, rosemary, garlic powder, onion powder, salt, and black pepper in a bowl. Drizzle with olive oil and stir to coat.
Spread the turnips on a baking sheet covered with parchment paper. Roast for 30-35 minutes turning halfway through the roasting time. If desired season with more salt and pepper to taste.
NOTES Turnips are in season in the United States in the spring and in the fall so keep your eyes open for them. I use dried herbs since they do much better when roasting. Reserve fresh herbs for sprinkling on after roasting. Most turnips need to be peeled prior to cooking as they have thick skins with a bit of after taste. Use a vegetable peeler just like do with potatoes and carrots. Baby turnips do not need to be peeled. Parchment paper helps to brown the turnips evenly and makes for very easy cleanup. To reheat spread over a parchment covered baking sheet and place in the oven at 375 degrees for about 10-15 minutes. Store leftovers in an airtight container in the refrigerator for up to three days.

Rosemary Roasted Vegetables image

Provided by Ted Allen

Yield Makes 4 servings

Number Of Ingredients 10

1/2 pound parsnips
1/2 pound carrots
1/2 pound turnips
1/2 pound sweet potatoes
6 medium shallots, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 tablespoons fresh rosemary needles
1 head garlic, broken up into cloves (with skin)
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400°F.
Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.