Roasted Turnips, Cranberries, and Walnuts

I’m not a real big fan of turnips and I don’t think my husband is either, so when one of our boys asked for turnips (of all things) in the produce department I really didn’t know what I was going to do with them.

I ended up roasting them.  I can’t remember where I got the idea, but I saw some sort of root vegetable roasted and drizzled with honey.  I decided to spice these up a bit and add fruit and nuts as well as a little honey.  Turns out I am a turnip fan now and no one else in the family likes them.

Now that fall is hitting and the temperature is dropping, I’m thinking of those spicy fruity roasted dishes, and can hardly wait for the season to hit.  Saw a touch of color in the dogwoods just this morning…

Ingredients:

3 medium turnips, trimmed of stems

Drizzle of extra virgin olive oil

1/2 tsp. salt

Sprinkle of freshly ground black pepper

1/2 c. walnuts

1/4 c. dried cranberries

1 1/2 tsp. honey

1/8 tsp. ground ginger

1/4 tsp. cinnamon

Method:

Heat the oven to 350 degrees.

Combine turnips, fruit and nuts.  Drizzle with olive oil and sprinkle with salt and pepper.  Toss to coat well.  Lay the mixture out on a greased baking sheet.  Roast for 40 minutes.  Combine honey with the spices.  Stir into roasted turnips, cranberries, and walnuts.

Makes approximately 2 cups.

Comments

  1. Leave a Reply

    whatdidyouhavefordinnerlastnight
    September 9, 2011

    You can’t go wrong with roasting any of the root veg. Great combination. :)

    What’s with the veggie meals? Is every night veggie night at the moment? 😉

    Did you have it hot or cold?

  2. Leave a Reply

    edibletapestry
    September 9, 2011

    Thank you.

    I don’t remember when it started, I’m guessing when I took nutrition in college, but at some point we began eating vegetarian dinners a few times a week. It helps us get those beneficial whole grains and legumes and to focus on vegetables more than we do the other nights. My husband had his gallbladder removed last year and I think I started shifting us all to lighter meals when he was so sick the months before the surgery and when meats really bothered him as he was recovering. Of course when he could start handling heavier foods again, we went kind of nuts, especially after I started the blog and began playing with ingredients again. There was also 5 years of low-carb, high protein eating when vegetarian meals didn’t exist in our home. Trying to get us back on track a bit, thinking about nutritious food in all its forms and colors. Funny thing is, I don’t really believe in vegetarianism as a lifestyle.

    It was good warm from the oven with a meat entree, and I enjoyed it cold for lunch the following day.

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