I ♥ Roasted Vegetables.The End.
You guys, I can’t stop roasting vegetables. I’m relatively new to the roasting game. In years past, it just seemed intimidating…like the bottom sides of those veggies could be burning to a crisp and you wouldn’t even know it until you pulled them out of the oven after forty minutes and forced yourself to eat charred sweet potatoes for dinner on principle. So I steamed. I stir-fried. I sautéed.
But I kind of feel like you were holding out on me. There is possibly nothing easier than roasting vegetables. And I love how they just roast away, needing nothing but a turn or two, allowing me to get the rest of dinner ready, or more likely, to power through that witching hour between the end of naptime and Eric’s return byreading my children educational books turning up classics like this and having epic dance parties with my two-year-old and ten-month-old.
That’s the story with these turnips. I did not grow up eating turnips, so I wasn’t really sure what to do with the bunch we received towards the end of our CSA this fall. After reading several recipes, I decided I had to roast them, but because turnips (especially the elderly ones) can be bitter, I added a little thyme & the tiniest bit of sugar to my regular pals: salt & pepper. But the real key to this recipe is the little hit of feta at the end. There’s something about the flavor combination of the somewhat bitter turnips made sweet by sugar & roasting, paired with the saltiness of the feta…oh, and I’m kind of in love with the hot turnip/cold feta feeling in my mouth.Is that weird?
Yeah.
But try it.
You’ll see.
Yeah.
But try it.
You’ll see.
Feed my addiction: what’s your favorite roasting combination? Which are your go-to vegetables? Herbs? Spices? Garnishes?
Also…can anyone weigh in on the cookbook Sheet Pan Suppers by Molly Gilbert? I just came across it and am so into the idea of pulling dinner out of the oven and basically having one dish to wash.
(recipe by Carpé Season) (serves 2-3 as a side dish, depending on turnip size; easily multiplied)
INGREDIENTS
2 large turnips, peeled, rinsed, & cut into bite-sized (1-inch) pieces
3/4 large red onion, cut into large (1 1/2-inch) wedges
generous 1 tablespoons olive oil
freshly ground sea salt and black pepper
1 teaspoon dried thyme
1/2 tablespoon (at most!) sugar - just enough for a light sprinkle over the turnip pieces
large pinch (app. 1 tablespoon) fresh thyme leaves or 1/4 teaspoon additional dried thyme
1/2 cup crumbled feta
INSTRUCTIONS
Preheat oven to 425*.
Line a rimmed baking sheet with parchment paper (or foil sprayed with cooking spray).
--
Place chopped turnips and onions on prepared baking sheet. Drizzle with olive oil; toss to coat all pieces. Sprinkle salt, pepper, & dried thyme over oil-coated veggies. Toss again to coat.
Spread veggies out so they are in a single layer; turn turnip pieces so that flat edges are touching the pan. Lightly sprinkle sugar over the turnips (it's okay if the onions get hit with a little sugar).
Roast for 20-25 minutes total, moving around with a spatula every 7 minutes or so, so that different sides of the turnips & onions are touching the pan. Roast until easily pierced with a fork; turnip pieces should be browned on some edges.
Remove from oven. Sprinkle with fresh (or additional dried) thyme.
Sprinkle crumbled feta on top when ready to serve.
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