Roasted Turnips with Balsamic Vinegar

Roasted Turnips with Balsamic Vinegar

114

Ingredients

  • 2 turnips (large)
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp balsamic vinegar (for finishing)
  • ground black pepper
  • salt
Total Time
30 min

Preparation

Preheat oven to 350 F. Peel carrots and turnips and cut into diagonal pieces, making the turnips slightly larger than the carrots, since turnips cook a little faster. Put vegetables into ziploc bag, pour in olive oil and 2 tsp. balsamic vinegar, then add herbs. Seal the bag and squeeze to move the vegetables around until they are well-coated with oil and the vegetables are mixed around.

Spray a roasting pan with olive oil, or drizzle on a tiny bit of oil and wipe around with a paper towel if you don't have an olive oil mister. Pour veggies out onto pan and spread around so they're in a single layer. Roast 35-45 minutes, until vegetables are softened and starting to brown. Put into serving bowl and toss with remaining 1 tsp. balsamic vinegar, and season with salt and pepper if desired. (I used the tiniest bit of sea salt and no pepper.)

Serve immediately.

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Nutrition Facts

Amount Per Serving
Calories 70 Calories from Fat 40
% Daily Value *
Total Fat 4.5g 7%
Saturated Fat 0.5g 3%
Trans Fat
Cholesterol 0%
Sodium 320mg 13%
Potassium 160mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein less than 1g
Vitamin A 0%
Vitamin C 30%
Calcium 4%
Iron 2%

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy
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