Roasted Turnips Recipe
This roasted turnips recipe is simple yet sophisticated, and sure to be a new favorite way to enjoy turnips! Roasted turnips and red onions are seasoned with za'atar, sprinkled with feta, and finished with a drizzle of homemade pomegarnate syrup!
Servings: 2 Servings
Calories: 241kcal
Equipment
- mixing bowl
Ingredients
- 8 ounces turnips
- 2¼ ounces red onion (1 small)
- 2 tablespoon olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼-½ teaspoon zaatar
- 2 tablespoon crumbled feta cheese
- 1 tablespoon pomegranate syrup
Instructions
- Wash turnips, then trim tops and roots. Peel if needed, then slice into ½ inch-thick rounds. Cut each ring into 3 to 4 pieces, depending on the size of the turnips. Add to a bowl with sliced red onion, drizzle with olive oil, and season with salt and black pepper.
- Transfer the bowl ingredients to a pan, then place on the middle rack of a preheated 425℉ oven. Roast for 10 minutes, then flip and bake for an additional 5 to 10 minutes, depending on your oven and pan used.
- Sprinkle roasted turnips and onions with zaatar, crumbled feta cheese, and garnish with chopped Italian parsley and chives. Finally, drizzle with pomegranate molasses (syrup) before serving.
Notes
- Do your best to slice the turnips in equal-sized pieces so that they roast evenly.
- Don't overcrowd the pan. Give the onions and turnips some breathing room so they caramelize and develop brown edges instead of steaming.
- Use younger, smaller turnips whenever possible. Young turnips have thinner skin and tend to be sweeter and more tender. Large turnips can have stronger flavor and tougher skin.
- Serve them right away. Roasted turnips are best straight out of the oven.
Nutrition
Serving: 1Serving | Calories: 241kcal | Carbohydrates: 18g | Protein: 4g | Fat: 18g | Cholesterol: 15mg | Sodium: 565mg | Potassium: 279mg | Fiber: 3g | Sugar: 10g
