Return to Content

Roasted Turnips and Apples

by in Nov 1996

Total Time: 40

Yield: 12 servings

Ingredients:

  • 2 large yellow onions, peeled and cut into bite-sized chunks
  • 2 pounds turnips or rutabagas, peeled and cut into bite-sized chunks
  • 2 cloves garlic, minced
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds apples, cored, peeled, and cut into bite-sized chunks
  • 2 large sprigs fresh rosemary, stems removed

Instructions:

Heat oven to 350°. Toss onions, turnips or rutabagas, garlic, and 2 tablespoons olive oil in a large roasting pan or rimmed sheet pan; season with salt and pepper, cover with aluminum foil, and roast 50 minutes, or until the turnips just begin to soften.
Uncover and add apples and rosemary, then toss with the vegetables. Roast 20 minutes more, or until the vegetables are lightly caramelized and tender. Toss with the remaining 2 tablespoons olive oil.
Updated Thursday, October 29th, 2009
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order