Friday, November 28, 2014

Roasted Turnips - and Other Roots - with Parmesan {Putting Down Roots}

I had intended to just serve roasted turnips, but I ended up having other roots that needed roasting. So my sidedish ended up as roasted roots, including purple top turnip, Black Spanish radishes, potatoes, and carrots, too.


  • 1 large purple top turnip
  • 2 Black Spanish radishes
  • 2 potatoes
  • 2 to 3 carrots
  • 1/8 t cayenne pepper
  • 1/4 t ground nutmeg
  • 2 T olive oil
  • freshly ground salt
  • freshly ground pepper
  • 1/4 C shaved parmesan

Preheat oven to 475 degrees F. Quarter the turnip and radishes and slice into 1/4 to 1/2" pieces. Slice the carrots into 1/2" coins. Place the roots in a large mixing bowl. Season with cayenne, nutmeg, salt, and pepper. Drizzle with olive oil. Transfer roots to a rimmed baking sheet, lined with parchment paper and roast until golden on both sides, approximately 30 minutes. Turn them over halfway through baking.

To serve, transfer to a serving dish and shave cheese over the top.

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