Easy Roasted Root Vegetables

I spent the past few weeks in Southern California staying with my parents.  I always cook a double batch of whatever I am making when I visit so they have dinners for the following couple of weeks.  I love to give my mom a break from meal prep. One night I made a huge batch of roasted root vegetables.  Easy to prepare, and very versatile, we ate them for a few days..as a side dish, piled on top of greens as a hearty salad, pan fried and topped with poached eggs...we even stirred them into hot pasta topped with parmigiano-reggiano for an easy pasta.

This dish can be made with whatever root vegetables you like or are in season.  Add carrots, beets, yams, potatoes, onion...whatever you want. I am back home now and having a dinner party this weekend. The menu?  Roasted pork tenderloin with balsamic glaze, roasted root vegetables, sauteed broccolini with garlic & chiles, salad and dessert.  Oh, and wine, lots of wine...Wanna come?

Easy Roasted Root Vegetables
2 turnips, unpeeled and cut into 1 inch dice
2 rutabagas, unpeeled and cut into 1 inch dice
1 large sweet potato, unpeeled and cut into 1 inch dice
1 fennel bulb (and stalk if included) bulb thinly sliced, stalk and fronds chopped
1/4 cup extra virgin olive oil (divided)
1 tsp coarse sea salt
1 tsp freshly ground black pepper
1 tbsp chopped fresh garlic
2 tsp fresh thyme leaves, chopped

Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.  Add root vegetables, including turnips to pan. Drizzle 2 tbsp olive oil over and, using your hands, ensure vegetables are thoroughly coated. Sprinkle salt and pepper over mixture and roast in preheated oven for 20 minutes. 

Remove from oven, sprinkle garlic, thyme and remaining olive oil over vegetables and stir to combine. Return to oven and roast another 15-20 minutes or until beginning to caramelize with golden brown spots on sides. Vegetables should be very soft.  Taste and adjust seasonings if necessary. Serve hot, warm or at room temperature.

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Additional turnip recipes you may enjoy:

• pan fried turnips in extra virgin olive oil
• mashed turnips with caramelized onions and balsamic
• roasted root vegetable casserole

 

It is "turnips" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite turnips recipe of your own? Please share in the comments section of this post:
Feed Me Phoebe: Mashed Turnips with Miso Butter
The Lemon Bowl: Baked Turnip Chips
Purple Cook: Turnip and Tomato Curry, Recipe Reviewed
Domesticate Me: Roasted Root Vegetable Salad with Herbed Goat Cheese
Napa Farmhouse 1885: Easy Roasted Root Vegetables
Red or Green: Roasted Turnip and Parsnip Soup with Toasted Walnuts
Dishing: Roasted Turnips with Parmesan
Taste With The Eyes: Quinoa Corn Timbale, Turnip Confit, Quail Egg and Fried Sage with a Demi-Glace
The Sensitive Epicure: Mashed Turnips with Celery Root
Devour: 4 Ways to Cook Turnips
In Jennie's Kitchen: Turnip Soup
Cooking With Elise: Turnip Farmers Tell All
FN Dish: Turnip Recipes Revisited

best,
diane

napa farmhouse 1885
red or green?
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