Roasted Turnips With Rosemary Recipes

ROASTED TURNIPS AND PEARS WITH ROSEMARY-HONEY DRIZZLE

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
• In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheets halfway through baking.
• Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
• Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.

ROASTED TURNIPS WITH ROSEMARY

Steps:

• 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.

ROSEMARY ROASTED VEGETABLES

Steps:

• Preheat the oven to 400°F.
• Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
• Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
• In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.

SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY

Steps:

• Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.

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 TURNIPS

Steps:

• Preheat oven to 425 degrees. Line baking sheet with parchment paper.
• Combine the turnips, marjoram, thyme, rosemary, garlic powder, onion powder, salt, and black pepper in a bowl. Drizzle with olive oil and stir to coat.
• Spread the turnips on a baking sheet covered with parchment paper. Roast for 30-35 minutes turning halfway through the roasting time. If desired season with more salt and pepper to taste.
• NOTES Turnips are in season in the United States in the spring and in the fall so keep your eyes open for them. I use dried herbs since they do much better when roasting. Reserve fresh herbs for sprinkling on after roasting. Most turnips need to be peeled prior to cooking as they have thick skins with a bit of after taste. Use a vegetable peeler just like do with potatoes and carrots. Baby turnips do not need to be peeled. Parchment paper helps to brown the turnips evenly and makes for very easy cleanup. To reheat spread over a parchment covered baking sheet and place in the oven at 375 degrees for about 10-15 minutes. Store leftovers in an airtight container in the refrigerator for up to three days.

ROSEMARY TURNIPS

Steps:

• Preheat oven to 350 degrees. Cut your turnip(s) into bite size squares and place on a baking sheet. Drizzle olive oil over turnips and toss. Sprinkle kosher salt and pepper, make sure turnips are coated with oil, salt and pepper. Pull apart the rosemary and scatter over turnips. Bake at 350 for 30 to 35 minutes, turning over turnips one or two times while baking to help with crispiness.