Week 7 of Fall Fest is here and this week we celebrate root vegetables. I've really been discovering more root vegetables this year with our local farmer's market. Turnips have been one of my favorite discoveries, and, in particular, baby turnips. Aside from being cute, they are super tasty! The baby ones are slightly spicy, but also sweet and juicy. My favorite way of making them so far is this recipe. It's really simple and a great fall side dish (it would also make a good Thanksgiving side dish). I'm always looking for new and interesting vegetable side dishes and this one is high on that list.
Maple-mustard roasted baby turnips
about 3-4 cups baby turnips, cleaned with ends removed
extra virgin olive oil
2 tablespoons real maple syrup
1 tablespoon Dijon mustard
sea salt and fresh cracked black pepper, to taste
chopped fresh chives, optional
Pre-heat the oven to 400 degrees. Drizzle extra virgin olive oil in the bottom of a baking dish. Cut larger turnips in half so they are all roughly the same size. In a medium bowl whisk together to maple syrup and mustard. Add the turnips and toss them together. Add salt and pepper. Add the turnips (and all the sauce) to the baking dish and place it in the oven. Roast until lightly golden, sticky, and fork-tender, about 20 minutes. Stir the turnips about halfway through the roasting process. Garnish with chives, if desired.
Looking for other root vegetable recipes? How about: carrot soup with orange, rutabaga and potato puree, or celery root and apple puree?