I know that root vegetables are often relegated to fall and winter meals, but if you store them right, you’ll be able to make these roasted turnips anytime. It’s quick and makes a big batch that lasts in the fridge, for side dishes all week.
This recipe comes from one of our garden friends, Lisa Kivirist. She lived on a farmstead for years and ran a B&B, cooking from the garden every day. You can play around with this recipe to add other root veggies if you like.
Ingredients – Roasted Turnips
- 8 cups beets, turnips, rutabagas, and potatoes, cleaned, peeled and chopped into bite-sized pieces
- 2 1/2 tsp garlic salt
- 2 TBS fresh oregano, finely chopped (2 tsp dried)
- 1 1/2 tsp sugar (yes, it is needed)
- 2 TBS fresh thyme, finely chopped (2 tsp dried)
- olive oil – this ingredient is missing from the list in the book, but it is mentioned in the instructions – we used 3 TBS but that was too much.
Method
First: Combine spices and soil in a glass jar and let it set for about an hour or more (we didn’t do this – just 15 minutes is fine). Pre-heat the oven to 425ºF.
Maybe: Boil turnips and rutabagas until they are tender-firm since they don’t cook as fast as other root crops like beets (we also skipped this step since we cut the turnips smaller than the potatoes so they would finish cooking around the same time)
Then: Dump veggies in a 9×13 baking dish and drizzle with the spices/oil mixture and toss to coat
Next: Bake at 425ºF for 20-25 minutes or until tender, stirring occasionally.
Makes 6 servings
This is an easy preparation for any root vegetable that you bring in from the garden this season. Enjoy home-grown flavors anytime with simple sides like roasted turnips. What’s your favorite way to eat turnips? Share it in the comments below.
