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Oven-Roasted Carrots and Turnips
4 medium carrots or 2 bunches baby carrots
6 medium turnips or 2 bunches baby turnips
1/4 cup olive oil
salt and pepper
Preheat the oven to 400 degrees
Prepare the carrots and turnips so they are about the same size and shape. First peel and trim the carrots. If you have medium carrots, cut them in 1/8 inch slices, on the diagonal. If you have baby carrots, wash and drain them first before peeling, then cut them lengthwise, in halves or in quarters, leaving a little of their tops attached.
If you have medium turnips, pare off their skin and tough outer layer, halve or quarter them lengthwise, and slice into 1/8 inch thick pieces. If you are roasting baby turnips, taste one first, if the skin isn't tough or strong-tasting, you need not peel
them. Check for dirt or grit that might be trapped in the tops, wash in cold water if necessary, and drain thoroughly. Cut them lengthwise in halves or in quarters, leaving about 1/4 inch of their tops attached.
In a large bowl, toss the carrots and turnips together with the olive oil, and season generously with salt and pepper.
Spread the vegetables evenly in a baking pan in a single layer, and roast, uncovered, stirring and tossing occasionally, until the vegetables are cooked through, for 20 to 45 minutes.
Serve as a side dish with roasted meats or chicken, or on top of creamy polenta for a hearty vegetarian meal, sprinkled with fresh
chopped herbs.
Serves 4 to 6.
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Oven-Roasted Carrots and Turnips
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Category: Recipes
Prep Time: Cook Time: Total Time:
Oven-Roasted Carrots and Turnips
4 medium carrots or 2 bunches baby carrots
6 medium turnips or 2 bunches baby turnips
1/4 cup olive oil
salt and pepper
Preheat the oven to 400 degrees
Prepare the carrots and turnips so they are about the same size and shape. First peel and trim the carrots. If you have medium carrots, cut them in 1/8 inch slices, on the diagonal. If you have baby carrots, wash and drain them first before peeling, then cut them lengthwise, in halves or in quarters, leaving a little of their tops attached.
If you have medium turnips, pare off their skin and tough outer layer, halve or quarter them lengthwise, and slice into 1/8 inch thick pieces. If you are roasting baby turnips, taste one first, if the skin isn't tough or strong-tasting, you need not peel
them. Check for dirt or grit that might be trapped in the tops, wash in cold water if necessary, and drain thoroughly. Cut them lengthwise in halves or in quarters, leaving about 1/4 inch of their tops attached.
In a large bowl, toss the carrots and turnips together with the olive oil, and season generously with salt and pepper.
Spread the vegetables evenly in a baking pan in a single layer, and roast, uncovered, stirring and tossing occasionally, until the vegetables are cooked through, for 20 to 45 minutes.
Serve as a side dish with roasted meats or chicken, or on top of creamy polenta for a hearty vegetarian meal, sprinkled with fresh
chopped herbs.
Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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