Photo of Herb roasted turnips by WW

Herb roasted turnips

1
1
1
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
8
Difficulty
Easy
Turnips may not usually be at the top of your fall must-cook list, but they should be. This underappreciated root vegetable is ideal for roasting, which mellows its sometimes sharp, slightly bitter flavor and transforms their texture into meltingly tender bites. When buying turnips, choose small ones, which are usually the youngest plants with the best texture and sweetest flavor. They should be firm, heavy for their size, and free of any cuts or damaged skin. Make sure you cut them into similarly sized pieces and spread them in a single layer on the baking pan so that they cook evenly. Use whichever fresh herbs you have on hand, perhaps the ones you’re using for your main entrée or a salad.

Ingredients

Cooking spray

2 spray(s)

Uncooked turnip(s)

1½ pound(s), peeled, cut into 1-inch chunks

Fresh thyme

2 Tbsp, rosemary and/or sage, chopped (or any fresh herbs)

Olive oil

1 Tbsp

Kosher salt

1 tsp, or to taste

Fresh parsley

2 Tbsp, finely chopped (for garnish)

Instructions

  1. Preheat oven to 425°F. Coat a baking pan with cooking spray.
  2. 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.