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New Orleans, LA, 70119
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swirl and savor

Cooking from the Box, Roasted Root Vegetables

Beth Ribblett

Nothing is more simple and satisfying roasted root vegetables, and the turnips in the last few Hollygrove boxes have presented us the perfect opportunity to throw them into our usual mix.  I asked our friend and customer Jane one day how she liked to prepare turnips and her answer was roasted, of course with onions, a little olive oil and sea salt.

So that's what we've been doing lately, dressing them up a bit with fresh rosemary and balsamic vinegar, and we've become addicted!  Last week the box came with freshly pulled onions, sweet potatoes and baby turnips so we combined the three for a delicious beta carotene rich side dish.  So if you've never tried roasted turnips before, now is the time!

-2 sweet potatoes, washed and cut into 1-1/2" chunks
-2 large turnips (or 6-8 baby), washed and quartered
-2 small onions quartered
-2 T. olive oil
-Needles from 2 large sprigs of fresh rosemary
-1/2 t. sea salt
-1 t. balsamic vinegar

-Preheat oven to 375 degrees
-Take cut root vegetables and put them in a large mixing bowl.  Add olive oil , rosemary needles, sea salt and balsamic vinegar.  Use your hands to mix everything thoroughly in the bowl until veggies are coated with the oil.
-Put on a cookie sheet and bake for 45 minutes or until veggies are soft.