Turnips…do you love ‘em? I do! Whether it’s my Dad’s always delicious, traditional mashed turnips and carrots, or a puree of turnips with butter and brown sugar (I know, I know…), or chunks of turnips in a stew—they are yummy and satisfying. But recently I was looking to do something different with these guys.
Roasted along with my stand-by fav veggie—butternut squash—they turned out great. A tiny bit sweet, and a little spicy…I believe that fits in nicely with our healthy but oh-so-yummy POV. And, I am thinking they will show up on our Thanksgiving table in a few weeks! Enjoy.
Sweet&Spicy Turnips and Squash
ingredients:
1# turnips, peeled
1 small butternut squash (about 1+1/2 – 2#), peeled and seeded
2-3 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 small red onion, halved and sliced
2 tablespoons molasses (or 100% pure maple syrup)
1 teaspoon cinnamon
1/8 teaspoon each nutmeg, ground cloves, star anise Chinese five-spice powder
1/2 teaspoon sea salt
directions:
- preheat to 450; generously line a large rimmed baking sheet with parchment paper
- slice turnips in half and then into 1/2# slices; slice butternut crosswise into 3/4″ X 3/4″ sized pieces
- toss together with oil, s&p in a large bowl until well coated
- pour onto lined baking sheet and spread out into an even layer (set the bowl aside; don’t wash it just yet!)
- roast the veggie for 10 minutes. carefully pour back into the bowl (I simply picked up the parchment paper by the edges…don’t worry…it will not burn you.)
- add in the onions and spices; stir gently to combine. then pour the molasses all around and give another stir to coat thoroughly
- pour the coated veggies back onto the lined baking sheet
- return to oven for 20 or so more minutes (give a quick stir about halfway through) ‘til tender
- sprinkle with additional sea salt before serving
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
