Turnips are often overlooked in favor of their more familiar cousins, but when roasted, they develop a mellow sweetness that perfectly balances the hearty earthiness of russet potatoes. A hint of garlic, a touch of rosemary, and a good drizzle of olive oil bring it all together.
You’ll need:
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3 turnips, peeled and cubed
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3 russet potatoes, scrubbed and cubed
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2 garlic cloves, chopped
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4 tablespoons olive oil
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1 teaspoon dried rosemary
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Salt and freshly ground black pepper, to taste
To make:
Preheat your oven to 375°F.
In a large bowl, toss the cubed turnips, potatoes, and chopped garlic with the olive oil until evenly coated.
Sprinkle in the rosemary, season generously with salt and pepper, and toss everything again.
Spread the vegetables out in a single layer on a rimmed baking sheet.
Roast for 30 minutes to 1 hour, turning the vegetables occasionally with a spatula or gently shaking the pan. You’re looking for a golden-brown exterior and a fork-tender bite.
This dish pairs beautifully with roasted meats, grilled sausages, or a hearty lentil stew. Or enjoy it as a standalone vegetarian comfort meal with a dollop of sour cream or a sprinkle of fresh herbs.
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