Oven Roasted Turnip Roots Recipes

Steps:

• Heat oven to 400 degrees.
• Place the root vegetables and onion in a roasting pan.
• Toss the vegetables with the olive oil and salt to taste.
• Do not crowd the vegetables.
• Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
• After 30 minutes, scatter the garlic cloves in with the vegetables.
• Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
• Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
• Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Steps:

• Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
• Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
• Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Steps:

• Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.

Steps:

• Preheat oven to 450*.
• In a high-sided 13x9 in pan (I use an old metal one because I find it gives me the best caramelization on the turnips/onions), combine turnips, onions, and garlic. Spray generously with cooking spray and toss. You could also use olive oil.
• Add all seasonings. I usually start with about 2 tsp of salt and 1/2 tsp of black pepper and then taste them each time I stir and adjust those seasonings to taste, but I am a salt-fiend : }.
• Bake for 15 minutes, then remove from oven and stir to allow the veggies to cook evenly. (I taste for seasoning at this point.)
• Return to oven and bake another 15 minutes. Remove and stir again. Depending on how you like your turnips and how thick you sliced them, they may be done at this point. I like mine pretty well done and with some nice caramelization so I return them to the oven and bake an additional 10-15 minutes.

Steps:

• Preheat the oven to 400°F. Peel the potatoes and turnips. Cut them into pieces about the same size and about 1/2 inch thick, so they will cook evenly. Toss the vegetables with a light coating of olive oil and season with salt and fresh-ground pepper. Sprinkle with chopped herbs or sprigs of herbs such as thyme, rosemary, sage, and bay leaves. Put the vegetables on a baking sheet or in a gratin dish and roast, stirring and turning the vegetables occasionally once they begin to color, until browned here and there and tender throughout, about 30 minutes. Take care not to overcook, or they can toughen and dry out.
• Add other vegetables, such as carrots, parsnips, rutabagas, winter squash, and fennel.
• While still hot from the oven, toss the vegetables with a mixture of finely chopped garlic and parsley.
• Eggplant is delicious roasted: Cut firm, shiny globe eggplant into slices about 1/2 inch thick. Brush the slices with olive oil on both sides, season with salt and fresh-ground pepper, and place on a baking sheet. Roast the eggplant at 400°F for 15 to 20 minutes, until the slices are nicely browned on the bottom. The slices will stick to the pan at first but will lift easily with a spatula once they are browned. Flip the slices over and cook for another 10 minutes or so, until browned on the other side. Keep an eye on them; the slices will cook faster on the second side.