roasted turnips and purple carrot
There are times in life where I get this hankering to be healthy. We saw these purple carrots in the grocery and thought, let's cook them! And turnips are super abundant right now. To be honest, I only usually cook turnip greens. Guess it's the southerner in me.
These are light and they taste best roasted, in my opinion. The carrots are very earthy with just a little sweetness and the turnips are just like a light potato.
Ingredients:
- 2 bunches of purple baby carrots
- 5 medium turnips
- Salt and Pepper
- Rosemary sprigs (about 3)
- Carrot tops as bedding
- Olive Oil
Directions:
- Heat oven 400
- Peel the turnips (these are regular turnips, not baby... If they are baby turnips, you do not need to peel them)
- Wash your carrots, no need to peel- just pull the roots off
- Oil the bottom of your baking dish
- Toss the carrots and turnips in olive oil and salt and pepper them
- Place the rosemary and some carrot greenery on the bottom of the dish
- spread the turnips and carrots over the bedding
- Cover your dish with foil
- Cook for about 20 minutes until tender
