Savory Oven Roasted Turnips Recipes

ROASTED TURNIPS

Steps:

• Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.

SAVORY OVEN-ROASTED TURNIPS

Steps:

• Preheat oven to 450*.
• In a high-sided 13x9 in pan (I use an old metal one because I find it gives me the best caramelization on the turnips/onions), combine turnips, onions, and garlic. Spray generously with cooking spray and toss. You could also use olive oil.
• Add all seasonings. I usually start with about 2 tsp of salt and 1/2 tsp of black pepper and then taste them each time I stir and adjust those seasonings to taste, but I am a salt-fiend : }.
• Bake for 15 minutes, then remove from oven and stir to allow the veggies to cook evenly. (I taste for seasoning at this point.)
• Return to oven and bake another 15 minutes. Remove and stir again. Depending on how you like your turnips and how thick you sliced them, they may be done at this point. I like mine pretty well done and with some nice caramelization so I return them to the oven and bake an additional 10-15 minutes.

SAVORY ROASTED ROOT VEGETABLES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
• Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

ROASTED TURNIPS

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but their peel will still be a bit more fibrous than the tender insides. Leave baby turnips whole; cut bigger ones into 1-inch pieces.
• Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with olive oil. Use your hands or 2 large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
• Roast the turnips until they're tender and browned. Start checking them after about 30 minutes. Depending on their size and age, it may take up to an hour or more to become completely tender. Sprinkle with more salt and pepper, if you'd like, and serve.

ROASTED BABY TURNIPS WITH SAUTEED TURNIP GREENS

Steps:

• Pre-heat the oven to 400
• Rinse the turnips, cut off the tops, and set them aside
• Rough chop the garlic cloves and keep each chopped clove separate
• Trim the root ends off of the turnips. slice them in half and add them to a cast iron pan along with one clove of chopped garlic.
• Add the olive oil to the turnips and stir making sure the turnips are coated in oil.
• Place the pan in the oven and roast the turnips for 10 minutes
• Take the turnips out of the oven and give them a quick stir. Place them back in the oven and roast for 10 minutes longer or until the turnips begin to turn golden in color.
• Remove the pan from the oven, and place the turnips in a dish.
• Place the pan on the stove over medium heat. Add the remaining garlic and the greens; stir until they begin to wilt (about 3 to 5 minutes).
• Turn off the heat and toss in the turnips from the platter to heat them through and serve.