Tuesday, January 11, 2011

Roasted Yellow Turnips and Red Carrots

We found yellow turnips and red carrots in our CSA box last week, and fell in love. Yellow turnips seem to be creamier and less bitter than their plain white cousins, and the red carrots were especially carroty and sweet. For this recipe, you want to end up with about equal parts carrot and turnip once sliced.

4-5 short, fat carrots, brushed and sliced
2-4 yellow turnips, peeled, halved lengthwise, and sliced
Olive oil
1-2 cloves garlic, pressed
Small handful flat leaf parsley, chopped

Preheat the oven to 425 degrees. Toss the veggies with the olive oil and garlic in a baking dish or roasting pan sized so that the veggies are about an inch deep. Roast in the oven for 25-40 minutes, stirring every 10-15 minutes, until lightly browned and soft. Season with parsley and salt to taste, stir, and serve.

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