roasted turnips with rosemary

a recipe by
Tess Geer
Westerville, OH

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.

serves 4-6
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For roasted turnips with rosemary

  • 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

How To Make roasted turnips with rosemary

  • 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.
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