Roasted Turnips and Beets

Nothing like fresh roasted vegetables! It is amazing the amount of vegetables I can get the kids to eat, as long as they are roasted.

Here I use:

2 Large Beets, uncut   2 Large Turnips, cut into medium wedges    3 Whole Garlic Cloves     1 Large Red Potato    EVOO   and   some fresh Parsley

I put the beets into a large piece of foil with the garlic cloves and drizzled with EVOO. Making the foil into a baking pocket by folding the edges slightly over, I put on sturdy pan and baked at 375 degrees for 30 minutes. After the 30 minutes, I opened the pocket and put in the potatoes and turnips, being sure to toss them both in the oil and adding the parsley. Being sure to close the pocket back up, all was returned to the oven for another 45 mins. (I like my veggies kind of crispy around the edges.) The beets need to be peeled, yet after roasting for so long the skin just falls off with a little help. After all this work, they sure don’t last long, but are worth it every time!

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2 thoughts on “Roasted Turnips and Beets

    • Aren’t they though? It really is a shame. They are absolutely beautiful and can be made to taste wonderful, if given the chance. Something about roasting them makes them hard to turn away from…

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