ROASTED TURNIPS AND PEARS WITH ROSEMARY-HONEY DRIZZLE
Topped with herb-laden honey butter, earthy turnips and seasonal pears make a memorable side dish. This recipe comes from Susie Middleton's "Fast, Fresh & Green" cookbook.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Brussels Sprouts with Orange-Butter Sauce
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
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
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.
Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 188 mg, Sugar 2 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g
ROASTED TURNIPS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 pound halved baby turnips and 10 ounces small white mushroom caps on a baking sheet with 2 teaspoons chopped rosemary. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Turn the turnips cut-side down, then roast at 425 degrees F until golden and tender, 25 to 30 minutes.
ROSEMARY ROOT VEGETABLES
This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.
Nutrition Facts : Calories 78 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic exchanges
ROASTED PARSNIPS AND CARROTS
One of my favorite ways to eat parsnips!
Provided by joyfulg
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
- Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
- Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 32.6 g, Cholesterol 30.5 mg, Fat 22.3 g, Fiber 8.9 g, Protein 2.8 g, SaturatedFat 8.8 g, Sodium 211 mg, Sugar 11 g
SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY
Categories Vegetable Side Sauté Vegetarian Rosemary Parsnip Turnip Fall Shallot Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
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 WITH PARMESAN
Serve these turnip oven fries with roasted chicken, burgers, or mussels.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.
Nutrition Facts : Calories 176 g, Fat 7 g, Fiber 3 g, Protein 6 g
ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC
Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams
ROSEMARY ROASTED VEGETABLES
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Provided by Ted Allen
Categories Garlic Onion Potato Vegetable Side Roast Rosemary Carrot Parsnip Turnip Fall Winter Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
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.
SPRING LAMB WITH ROSEMARY AND TURNIPS
For a fragrant spring meal, choose the tenderest cut of lamb, the rack, and roast it over rosemary branches as done in this recipe. Roast two racks for guests with heartier appetites, but one really is enough for four servings. You'll want to use small, sweet new turnips here, no bigger than Ping-Pong balls. But if you can't find them, use the smallest turnips available or cut medium turnips into wedges. And if your turnips don't have their tops, substitute them with spinach, mizuna or other tender cooking greens.
Provided by David Tanis
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 6
Steps:
- Season lamb generously with salt and pepper. Sprinkle with chopped rosemary, and rub the herbs into the surface of the lamb. Arrange rosemary sprigs on the bottom of a roasting pan. Lay lamb rack(s) over sprigs. Let meat come to room temperature before roasting.
- Heat oven to 375 degrees.
- Roast lamb, uncovered, for about 30 minutes, until an instant-read thermometer inserted in the thickest part reads 125 degrees (for medium-rare). Let rest on a cutting board.
- Put turnips in a wide medium saucepan over medium heat and cover with 1 inch of water. Season with salt, add butter and bring to a brisk simmer. When turnips are fork-tender, about 5 minutes, add greens and cook, stirring, until wilted, about 2 more minutes. If desired, bring the water to a boil and let evaporate. Let turnips brown slightly in the remaining butter, if you like.
- Cut lamb racks into 4 thick chops or 8 thin chops, slicing between the bones.
More about "roasted turnips with rosemary recipes"
HOW TO MAKE ROASTED TURNIPS | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 3 mins
ROASTED TURNIPS RECIPE (EASY WITH HERBS) | KITCHN
From thekitchn.com
ROASTED TURNIPS WITH HONEY BUTTER RECIPE | MYRECIPES
From myrecipes.com
ROASTED SWEET TURNIPS WITH THYME - PERKINS' GOOD EARTH FARM
From perkinsgoodearthfarm.com
ROASTED ROOT VEGETABLES AGRODOLCE |RECIPE | FOOD & STYLE
From foodandstyle.com
ROASTED TURNIPS AND CARROTS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
ROASTED TURNIPS - SLENDER KITCHEN
From slenderkitchen.com
SCHMALTZY HAKUREI TURNIPS WITH ROSEMARY RECIPE - FOOD & WINE
From foodandwine.com
LEMON AND ROSEMARY ROASTED TURNIPS | EAT. MOVE. SAVE.
From eat-move-save.extension.illinois.edu
WHAT VEGETABLES GO WITH ROAST LAMB (15 VEGGIES) – HAPPY …
From happymuncher.com
CRISPY ROSEMARY TURNIP FRIES RECIPE - SOLLUNA BY KIMBERLY SNYDER
From mysolluna.com
HERB ROASTED TURNIPS AND ONIONS – ANDREA BEAMAN
From andreabeaman.com
ROASTED TURNIPS WITH BUTTERED GREENS - BOSTON ORGANICS
From bostonorganics.grubmarket.com
SIMPLE ROASTED TURNIPS (FREEZER-FRIENDLY!) - SPEND WITH PENNIES
From spendwithpennies.com
OVEN-ROASTED CARROTS, TURNIPS, AND PARSNIPS RECIPE - CDKITCHEN
From cdkitchen.com
ROASTED TURNIPS WITH GARLIC - HEALTHIER STEPS
From healthiersteps.com
ROASTED TURNIPS, APPLES AND ROSEMARY WITH CHICKEN THIGHS AND …
From washingtonpost.com
RECIPE: ROASTED BABY TURNIPS WITH GARLIC AND ROSEMARY
From thisnzlife.co.nz
ROASTED TURNIPS RECIPE - TO SIMPLY INSPIRE
From tosimplyinspire.com
HERB ROASTED TURNIPS | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
BALSAMIC ROASTED TURNIPS - PERFECT KETO
From perfectketo.com
ROASTED TURNIPS WITH SAGE BROWNED BUTTER RECIPE | COOKING LIGHT
From cookinglight.com
ROASTED ROSEMARY TURNIPS WITH VIDEO - SPINACH TIGER
From spinachtiger.com
ROASTED RUTABAGA WITH ROSEMARY AND ONIONS - LOW CARB MAVEN
From lowcarbmaven.com
ROASTED TURNIPS, SHALLOTS, AND GARLIC WITH ROSEMARY
From cooksillustrated.com
LEMON ROSEMARY ROASTED VEGETABLES WITH FENNEL
From paleoishkrista.com
TRY THIS TONIGHT: ROASTED TURNIPS & PEARS WITH A ROSEMARY …
From sixburnersue.com
SIMPLY ROASTED TURNIP RECIPE | FN DISH - FOOD NETWORK
From foodnetwork.com
ROASTED ROSEMARY ROOT VEGETABLES - THE PIONEER WOMAN
From thepioneerwoman.com
SLOW ROASTED TURNIPS WITH A WARM MAPLE-MUSTARD GLAZE RECIPE
From godairyfree.org
ROASTED TURNIPS AND PEARS WITH ROSEMARY HONEY BUTTER
From itsavegworldafterall.com
ROASTED TURNIPS AND PARSNIPS - THERESCIPES.INFO
From therecipes.info
HERB ROASTED TURNIPS AND CARROTS - FORK IN THE ROAD
From forkintheroad.co
ROASTED TURNIPS AND PEARS WITH ROSEMARY HONEY DRIZZLE - YOUTUBE
From youtube.com
ROASTED TURNIPS (5-INGREDIENT EASY TURNIP RECIPE) - FLAVORS TREAT
From flavourstreat.com
ROASTED TURNIPS PARSNIPS AND RUTABAGA - THERESCIPES.INFO
From therecipes.info
ROASTED CARROTS AND TURNIPS - SLENDER KITCHEN
From slenderkitchen.com
HAKUREI TURNIPS — ROOTS TO RIVER FARM
From rootstoriverfarm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love