Roasted Turnips and Carrots
User Reviews
5
Roasted Turnips and Carrots
Description
This Roasted Turnips and Carrots recipe begins by peeling and cutting both vegetables into uniform 1-inch pieces. Tossed with olive oil, salt, and freshly ground black pepper, they are roasted in a hot oven until tender and lightly browned, which deepens their natural sweetness and softens their texture.
The recipe allows optional finishing touches with butter and minced parsley to add creaminess and fresh herbaceous notes. The simplicity and ease of preparation make this a versatile side dish for various meals.
Leftover vegetables can be cooled, stored airtight in the refrigerator for up to five days, and reheated in a microwave or on the stovetop. Freezing is not recommended due to potential texture loss from high water content in the vegetables.
Ingredients
- 1 pound turnips
- 1 pound carrot
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt or more to taste, sea salt
- black pepper to taste, freshly ground
- 1 tablespoon butter softened or melted (optional, unsalted
- 1 tablespoon parsley minced (optional, fresh
Instructions
- Preheat the oven to 400 degrees Fahrenheit. While the oven heats, trim and peel the turnips and carrots, cutting them into 1-inch pieces.
- Place the carrots and turnips on a baking sheet. Drizzle them with olive oil and toss to coat evenly. Spread them in an even layer on the baking sheet, then sprinkle them with salt and pepper to taste.
- Roast for 30 to 40 minutes, until they are tender and browned. After removing the vegetables from the oven, carefully toss them with butter and minced parsley (or you favorite fresh herbs) before serving.
Notes
- Cool leftovers before storing in an airtight container; refrigerate for up to five days.
- Reheat using microwave or stovetop skillet to maintain texture.
- Freezing is not recommended as texture will become mushy due to high water content in turnips and carrots.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 737mg | 31% |
| Potassium | 586mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 19116IU | 382% |
| Vitamin C | 32mg | 36% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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