Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 13 Times
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Roasted Roots
Cookbook
Unlike most root vegetables, which are carbohydrate storage centers, turnips and radishes are clean and sharp and full of flavor. Roasted, they have a surprising sweetness.
Yield : Serves 4
Ingredients
- 1 pound small turnips
- 1 bunch red radishes
- 2 tablespoons olive oil
- Salt and pepper
- 2 sprigs thyme or 1 teaspoon dried thyme, crumbled
Directions
Preheat the oven to 450°F. Trim the turnips and scrub them, but don’t peel. Trim and scrub the radishes.
Arrange the vegetables in a single layer on a baking sheet with a low rim. Drizzle the olive oil over them and add salt and pepper to taste. Stir well and rearrange in a single layer. Place the thyme sprigs on top of the vegetables or scatter the dried thyme over them.
Roast about 45 minutes, or until the vegetables are tender, stirring from time to time. Serve hot.
© 2000 Fran McCullough
Nutritional Information
Nutritional information has been provided by the author.
Per serving:
Carbohydrate: 5.3g plus 2.3g fiber Protein: 1.1g Fat: 6.9g
