Saturday, June 30, 2012

Farm to Table, Roasted Baby Turnips with Fresh Herbs

Saturday morning at the Peachtree Road Farmers Market at The Cathedral of St. Philip in Atlanta I found Baby Turnips fresh from the farm. I roasted them with fresh herbs from my garden. This is a great low calorie, low fat way to prepare any root vegetable. The turnips and herbs have a great earthy taste that makes a great side dish for any meal. They are easy and quick to prepare.

Preparing the Roasted Baby Turnips with Fresh Herbs

2 Servings

12oz. Fresh Baby Turnips (Washed and trim tops and roots)
1/2 tsp. Fresh Rosemary minced fine (Dried Rosemary can be used)
1/2 tsp. Fresh Thyme minced fine (Dried Thyme can be used)
1/2 tsp. Extra Virgin Olive Oil (Optional)
Salt and Pepper taste

Wash the turnips and scrub off any dirt. Trim the tops, leaving a small amount of the stems, then trim off the root end. Slice the turnips into quarters in the long direction.

Place turnips in a bowl and toss with the olive oil (or you can omit the olive oil and toss with a little water).

Sprinkle the minced herbs, salt and pepper over the turnips and toss to coat.

Preheat oven to 400 degrees.

Spray a sheet pan lightly with cooking spray and place in the oven to heat until just smoking hot.

When hot, pour the turnips onto the pan and roast until golden brown and tender (About 20 - 25 minute turning every couple of minutes to brown all sides) * A convection oven is ideal for cooking roasted vegetables.

When tender, taste and adjust seasoning. (I also like to use some cayenne pepper to add some spicy flavor)

Serve and enjoy!


This recipe is also great with Radishes, Parsnips, Carrots and Fingerling Potatoes. Basil, Oregano, Dill can be used as well. Use your favorites!