When I was younger, you couldn’t get me to eat turnips for nothing! Nope, nothing! No way, no how! Fast forward a gazillion years…I love them! I cook them with ham seasoning but my very favorite way to eat them is roasted. Oh. My. These are so good! I could grab and eat them right out of the oven. Yes, I love them that much now. So much so, I cooked them twice, in two days, in my Lodge 15″ Seasoned Steel Skillet.
This is perfect to roast vegetables in! I roasted 1 pound and could easily fit another pound in. The larger ones were quartered, the smaller halved. Simply seasoned yet robust in flavor. Try them…I know you will love them also. Oh, just in case you hadn’t heard…..I am very honored to be hosting a giveaway sponsored by Lodge Manufacturing.
It’s for their amazing 15″ Seasoned Steel Skillet. I have cooked in it every day and l just love the ease of cooking from stove top to oven to grill. It is large enough to accommodate food for my growing boys and much more. Perfect! The giveaway will start sometime in the next two weeks. Stay connected with me so you won’t miss out on this fantastic skillet.
Roasted Rosemary Turnip Roots
- 1 pound turnip roots peeled, halved or quartered
- 1 1/2 Tablespoon olive oil
- 1 1/2 Tablespoon fresh rosemary, minced
- sea salt
Preheat oven to 425 degrees F.
Mix oil and minced rosemary.
Place peeled and cut turnip roots in skillet.
- Brush with oil and rosemary, saving a little oil to brush once out of the oven.
- Sprinkle with sea salt.
- Cook 10 minutes, turn skillet around.
- Cook another 10 to 15 minutes until done. Just until fork tender.
- Carefully, take out of oven. Brush with remaining oil.