Rosemary Roasted Turnip Roots
Ingredients:
1 medium turnip root
Extra virgin olive oil spray or other cooking spray
¼ tsp. sea salt
¼ tsp. cracked pepper
1 tsp. fresh rosemary, finely chopped
Instructions:
- Preheat oven to 400 degrees, on roast setting if available with your oven and line a baking sheet with parchment paper
- Wash and peel the turnip root then follow these cutting instructions:
- Slice in half then place the pieces face down on the cutting board
- Begin to slice into thin pieces about 1/8-inch thick and lay flat on the parchment-lined baking sheet making sure pieces do not layer on top of each other
- Once sliced into pieces and lined on baking sheet, spray the tops lightly with the cooking spray
- Sprinkle on the sea salt and cracked pepper then add the chopped rosemary evenly distributing over the pieces
- Place in oven and cook for about 10-25 minutes, until edges and tops are brown
- Remove from oven then remove pieces from baking sheet with a spatula and place on a plate to cool for a few minutes
- Serve and enjoy! This makes a great side dish
Notes:
- Feel free to try different herbs, seasonings, or spices
- This roasting process also works well with other root vegetables such as beets, carrots, parsnips, potatoes, radishes and squash!
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