November 28, 2012

Roasted Turnips

There are some root vegetables I'm not that familiar with; turnips are one of them. They're similar in texture to potatoes and can be prepared with similar methods: roasting, boiling/mashing, adding as chunks to soups, even making turnip fries!

So far, I've only tried roasting and am definitely excited to try more turnips. Although, roasting any vegetable seems to make it delicious (except radishes...): brussels sprouts, green beans, potatoes, squash, tomatoes, and even kale.

Roasted Turnips
from Taylor Takes a Taste

1 large or 2 medium sized turnips (peeled)
1 tbsp olive oil
2 tsp balsamic vinegar
Salt and Pepper

Preheat oven to 415F. Cut your peeled turnip(s) into about 1 inch or bite sized rectangles. Place cut turnips into a large bowl. Pour olive oil, balsamic vinegar, a dash of salt and several turns of a pepper mill into the bowl. Mix turnips with other ingredients, so they are well coated. Spread turnips onto a parchment lined baking sheet. Roast in the over for 25-30 minutes until fork tender.

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