Before I made a pot of Root Vegetable and Quinoa Soup, I oven-roasted a turnip and rutabaga, which I enjoyed with plain couscous. When I was a kid my family had a small backyard garden. One year we decided to try planting a couple of new vegetables: turnips and kohlrabi. These vegetables flourished in our little garden! Not quite sure how to prepare them, someone thought to bake the turnips and kohlrabi with butter and seasoning. When I moved out, I discovered how wonderful turnips can be stir-fried and neglected the simple oven-roasted vegetable. I was nostalgic and I made this. Enjoy!
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| Turnips |
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| Rutabagas |
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| Turnips and rutabagas ready for the oven |
Oven-Roasted Vegetables, Serves 2
1 turnip
1 rutabaga
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
- Preheat oven to
- Peel and dice vegetables.
- Toss with olive oil, salt, and pepper.
- Bake until tender, stirring occasionally, about 40 minutes.
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