Gabby and I were overdue for time in the kitchen together so this past weekend we got cooking! She wanted to make something seasonal and after doing a little research online about Fall fruits and vegetables, she chose turnips. Gabby was intrigued because they are one of the only vegetables she has not tried and I was all about her choice since I have never cooked turnips at home and have only enjoyed them at restaurants. I asked her how she wanted to prepare them and she came up with something simple- olive oil and sea salt. I suggested the best way to cook them was to roast them with her two chosen ingredients.
I peeled and chopped up the turnips (since this was a bit of a challenging task requiring a sharp knife) and then Gabby added the olive oil and the salt and mixed them up. We spread cubed turnips on a greased pan and in just 15 minutes we had crispy delicious turnips fresh out of the oven. They were so delicious and the olive oil and salt were just the perfect way to season them. Gabby ate them all up and was happy to have a new veggie choice in the rotation. We hope you will give them a try too!
2 average sized turnips, peeled and cut into ½ inch cubes (about 4 cups raw cubes)
2 tablespoons olive oil
¼- ½ teaspoon sea salt
Preheat oven to 375 degrees. Add the cubed turnips into a medium bowl, put in the olive oil and salt and toss to coat. Spread the turnips out on a baking sheet coated with cooking spray and roast for 10 minutes. Flip them over and cook another 5-10 minutes until tender with a fork and browned.
Makes 2 Cups, 4 servings
Serving Size: ½ cup Calories 95 Protein 1 g Carb 8 g Fiber 2.5 g Sugars 5 g Fat 7 g Saturated fat 1 g Sodium 400 mg