Five-Spice Roasted Turnips
2
Points®
Temps total: 35 min • Préparation: 10 min • Cuisson: 25 min • Portions: 6 • Difficulté: Facile
This underused vegetable makes a fabulous side dish to poultry and meat, yet is hearty enough to stand on its own as a vegetarian main dish. Cooking turnips brings out their sweet, peppery flavours. We've seasoned them here with Chinese five-spice, a blend of cinnamon, cloves, fennel seeds, star anise and ground peppercorns to amp up their flavour, and also add a little bit of honey to the roasting pan to tame the turnips' sometimes bitter kick. If you've previously shunned this humble winter root, now is the time to give it a new, inventive try. You won't be disappointed! To make the sesame seed garnish shine, toast the seeds rapidly in a hot, dry skillet, until they just begin to colour.
Ingrédients
Cooking spray
2 spray(s)
Uncooked turnips
2 pound(s), peeled and cut into 1/2-inch chunks
Vegetable oil
1 tbsp(s)
Honey
1 tbsp(s)
Five-spice powder
1 tsp(s)
Table salt
½ tsp(s)
Sesame seeds
1 tsp(s)
Instructions
1
Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray or line with parchment paper; set aside.
2
In a large bowl, combine turnips, oil, honey, five-spice powder and salt; spread in a single layer on prepared baking sheet and bake for 10 minutes.
3
Sprinkle on sesame seeds and stir; bake until turnips are lightly browned and tender, 10-15 minutes more.
4
Serving size: 1/2 cup
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