Weeknight Roasted Turnips
- Yield 4 servings
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Weeknight Roasted Turnips sits in the Vegetables section of Regbie. The card serves 4 servings. Plan on 35 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2 pounds turnips, peeled past the skin and cut into 1-inch cubes
- 2 tablespoons ghee or fat of choice
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
Warm your oven to 425°F and toss your cut turnip cubes with melted ghee, salt, and pepper. Don’t worry if the ghee clumps up on your cold turnip cubes. It’s annoying but they’ll still roast nicely.
Set the turnip cubes in a single layer on a foil-lined baking tray and put them in the oven for 20-25 minutes, flipping the cubes halfway through. The finished turnips should be nicely browned and tender.
