This dish came together as some friends and I were in a brainstorm over what to do with baby turnips. Having a handful of carrots and beets in the same weeks CSA got us thinking about what they would be like as part of one dish. So here it is. The masterpiece of roasted roots that was served as part of my husband's birthday dinner. It was paired with red quinoa, sauteed chard and curly kale with garlic, and broiled rack of lamb. Absolutely delicious.
Ingredients:
8-10 baby turnips
4 small red beets
5 medium sized carrots
4 shallots, peeled & sliced
4-5 cloves of garlic, peeled & diced
Canola oil
2 sprigs of fresh rosemary, stems removed and finely chopped
3-4 sprigs of fresh thyme, finely chopped
Coarse sea salt
Freshly cracked black pepper
Directions:
Preheat oven to 375 degrees. Wash and trim the vegetables, but do not peel. (When using organically grown vegetables, there is no concern for pesticides, and the nutrition in root vegetables is concentrated in the skins. In addition, the skins have a nice crunchy texture when roasted in the oven.)
Dice the vegetables in 1/4-1/2 inch cubes. Toss with the herbs, shallots, garlic and enough oil to coat the vegetables well. Place in a 9x12 glass ovenproof dish and salt & pepper to taste. Bake in the oven for 45 minutes to one hour or until the vegetables are beginning to crisp on the edges.
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