Turnips are a fantastic root vegetable–why did I not include them in my diet sooner?!? My favorite way to enjoy them is cubed into pieces tossed into a soup to cook (like my favorite Manhattan Clam Chowder), or sliced into fries that I bake in the oven.
I saw a recipe on Megan’s blog that sounded delicious for a side dish: Roasted Honey Balsamic Parsnips. When I went to make the recipe, however, I realized I had used all my parsnips. Instead, all I had were turnips.
So I rolled with it.
Besides the exchange of parsnips for turnips, I followed her directions pretty well. The result was a great side dish that would compliment many different types of meals.
Honey Balsamic Turnips (serves 2 as side dish)
- 2 turnips, peeled and cubed
- 1/2 t. dried rosemary
- 1 t. raw honey
- 2 t. balsamic vinegar
- 1/4 t. sea salt
Directions: Preheat oven to 425°F. In a bowl, lightly coat turnip cubes with EVOO (I used my Misto), and then toss with the rosemary and sea salt. Spread the turnips onto a baking sheet, and roast them in the oven for 20 minutes. Just before the 20 minutes is up, heat the honey to thin it out a bit, and them combine with the balsamic vinegar. Remove turnips from the oven, toss with the honey/balsamic mixture, place the turnips back in the oven for another 10 minutes. Serve immediately.
Have a great day!