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…
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
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.