Roasted Turnips And Pears With Rosemary Honey Drizzle Recipes

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
• In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheets halfway through baking.
• Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
• Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.

Steps:

• 1. Preheat oven to 450. Coat a heavy baking sheet with cooking spray and set aside.
• 2. Scrub, trim and peel turnips. Cut into 1/2" wedges.
• 3. Fill a medium saucepan with water, add bullion cubes and bring to a boil over high heat. Add turnip wedges and boil for five minutes.
• 4. Remove turnips from water with a slotted spoon to a bowl. Drizzle with olive oil and sprinkle with salt and rosemary. Gently toss to coat evenly.
• 5. Spread wedges evenly on baking sheet. Roast for five minutes. Remove, turn wedges and return to oven. Roast for five more minutes. Depending on your oven, you may want to roast them a few minutes longer. Remove from oven and place turnips in a warm serving dish. Serve immediately.