Try this warm, filling side dish this winter. Feel free to switch up the root vegetables you use to get a different flavor profile.
Makes: 6 servings
- 4 medium turnips
1 pound baby carrots
- 1 small white onion
- 12 cloves garlic
- 2 Tbsp. olive oil
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. dried thyme
- 1 tsp. dried dill
- Preheat oven to 400°F.
- Peel turnips, cut off ends and cut into bite-sized pieces. Cut onion coarsely into wide slices. Peel garlic cloves.
- Line a baking sheet with parchment paper, and toss the turnip, onion, carrot and garlic in olive oil. Toss with the remaining spices.
- Bake for 45 to 50 minutes or until fork tender.
Nutrition information per serving: 110
calories; 4.5 g fat; 16 g carbohydrate; 4 g fiber; 2 g protein;
115 mg sodium
Recipe adapted from: https://www.finecooking.com/recipe/roasted-medley-of-winter-roots