A special shout out to Veronica D for sharing this recipe with us!
2 cups cubed turnip
1 tbsp olive oil*
1 tsp lemon juice
1 tsp dried thyme
Salt and pepper to taste
*I put the olive oil in a small bowl and use a pastry brush to coat the turnip, rather than pouring it over and using more than necessary.
Heat oven to 385°
Put turnip in a large bowl and brush with olive oil.
Add lemon juice, thyme, salt and pepper and toss.
Spread evenly on a parchment lined baking sheet and bake for 20 – 25 minutes.
Don’t like turnip? Cut it smaller – it will cook faster and you can disguise it by combining with other vegetables. I often roast it with fennel bulb and cauliflower.
In the winter months I always roast part of our dinner veg and reserve surplus for lunch the following day. It is a bonus to warm it and add it to salad or IP soups for more variety.
This recipe would work with rutabaga as well, just remember that rutabaga is on the occasional list. If you are air frying this recipe, here are the roasting settings for turnips.
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