Roasted Turnips with Herbs and Garlic

My goal every day is to eat 70% of my diet as vegetables.  Vegetables contain lots of fiber which allows the good bacteria in my gut to thrive keeping my body, mind and spirit healthy.

Studies show vitamins and minerals in vegetables improve our mood. The nutrients in vegetables give us energy and when we have more energy we think clearly and feel positive.

I have been getting turnips in my CSA for the last few weeks.  I decided to roast them with garlic and herbs to enhance the flavor as turnips tend to be a bit bland.  The result was delicious.

My CSA gave me a few different size turnips. The little ones were way sweeter than the big ones.  As turnips grow then tend to get bitter.  When buying turnips look for small ones.

They are simple to make. Peel off the outer layer, cut into cubes, toss with olive oil, garlic and herbs and roast on a sheet pan.  Once they are done sprinkle with a little balsamic vinegar and parsley.

They make a nice replacement for roast potatoes since they have more nutrients and less carbohydrates.

Roasted Turnips with Herbs and Garlic

Gluten Free, Dairy Free, Vegan, Paleo                      PRINT RECIPE

4 servings

2 lbs turnips, peeled and cut into chunks
2 Tb olive oil
1 Tb fresh thyme leaves, or 1 tsp dried
1 tsp fresh rosemary or ½ tsp dried
2 cloves garlic, chopped
Celtic sea salt
Fresh pepper
1 Tb balsamic vinegar
1/4 cup chopped parsley

• Preheat oven to 425 degrees.
• Peel the turnips and cut into bite size chunks. Put into a bowl
• Add olive oil, thyme, rosemary, garlic, salt and pepper.
• Toss to coat the turnips with the oil and herbs
• Lightly oil a rimmed baking sheet
• Spread turnips out on the baking sheet in a single layer.
• Roast 20-25 minutes turning once or twice so they brown evenly.
• Remove from the oven when lightly brown and tender.
• Put into a bowl and toss with the balsamic vinegar and parsley
• Taste to adjust salt and pepper. Serve warm or at room temperature.

A few more things…

• Roast carrots and turnips together. The sweetness of the carrots blends nicely with the slightly bitter turnips.