Roasted Turnips Shallots And Garlic With Rosemary Recipes

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ROASTED TURNIPS WITH ROSEMARY



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.

ROSEMARY ROASTED VEGETABLES



Rosemary Roasted Vegetables image

An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.

Provided by Ted Allen

Categories     Garlic     Onion     Potato     Vegetable     Side     Roast     Rosemary     Carrot     Parsnip     Turnip     Fall     Winter     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.

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