ROASTED TURNIPS
Simple and satisfying, these roasted turnips are crispy tender and caramelized.
Servings : 8
Ingredients
- 2 pounds turnips with purple tops, cut into 1/2-inch wedges
- 2 shallots, thinly sliced
- 1 tablespoon olive oil
- 4 teaspoons minced dried chives
- 1 teaspoon garlic powder
- 1 teaspoon smoked or sweet paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 4 tablespoons butter, cut into about 10 pieces
- Chopped fresh parsley, for garnish
- crushed red pepper flakes, for garnish, optional
Instructions
- Preheat oven to 450˚F.
- Place turnips and shallots in a 9x13 baking dish and lightly toss with olive oil.
- To the turnips add chives, garlic powder, paprika, salt, and pepper; toss gently to combine.
- Place butter pieces over the top.
- Roast for 25 to 30 minutes, or until tender. Give it a stir halfway through cooking.If the turnips are cut larger than suggested, you will need to roast them a bit longer, or until tender.
- Remove from oven.
- Taste for salt and pepper; adjust accordingly.
- Garnish with parsley and pepper flakes; serve.
Notes
NET CARBS: 7 g
Nutrition
Calories: 104 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 15 mg | Sodium: 272 mg | Potassium: 248 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 298 IU | Vitamin C: 24 mg | Calcium: 38 mg | Iron: 1 mg | Net Carbs: 7 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.