Roasted Root Vegetables
Root vegetables have a comfort-food appeal that makes them great for pairing with meat, fish, and poultry dishes. Turnips, rutabaga, and parsnips may not be the first root vegetables you think of, but these nutritional powerhouses are well worth experimenting with.
Roasting accentuates their sweetness, resulting in a tender mix that’s loaded with flavor but doesn’t overwhelm the main course. Look for young and tender vegetables—you don’t need to peel them, so prep time is short.
Makes
Serving size
Ingredients
1 cup turnips, chopped
1 cup rutabaga, chopped
1 cup parsnips, chopped
1 tablespoon extra‑virgin olive oil
1 teaspoon fresh rosemary, chopped
Black pepper, freshly grounded, to taste
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss the turnips, rutabaga, and parsnips with the olive oil and rosemary. Arrange in a single layer on a baking sheet, and season with pepper.
- Bake until the vegetables are tender and browned, 20 to 25 minutes, stirring once.
Cooking Tip
Experiment with other fresh herbs in this dish to suit your own tastes. Thyme, tarragon, oregano, and minced garlic all add unique flavors to these root vegetables.
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