Herb roasted turnips
1½ pound(s), peeled, cut into 1-inch chunks
2 Tbsp, rosemary and/or sage, chopped (or any fresh herbs)
1 tsp, or to taste
2 Tbsp, finely chopped (for garnish)
- Preheat oven to 425°F. Coat a baking pan with cooking spray.
- Place turnips on prepared pan; lightly coat with cooking spray. Sprinkle with fresh mixed herbs, oil and salt; toss to coat. Roast, stirring once, until tender, about 25 to 30 minutes. Sprinkle with fresh parsley; toss to mix. Yields about 1/2 cup per serving.