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Toss 1 pound halved baby turnips and 10 ounces small white mushroom caps on a baking sheet with 2 teaspoons chopped rosemary. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Turn the turnips cut-side down, then roast at 425 degrees F until golden and tender, 25 to 30 minutes.
Photograph by Antonis Achilleos
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Photo: Roasted Turnips and Mushrooms Recipe
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By haturn
Wesley CHapel, FL
on November 30, 2012
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This is only my 2nd time eating turnips and I'm still not sure I like that bitter, sulfury taste BUT aside from that, this was a good recipe. I got whole turnips from my local farm share so diced those and used quartered baby Bella's for more mushroom flavor. They came out tender & the rosemary was a nice flavor.
By musicabella
on May 22, 2012
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Simple and delicious! Will definitely make this again.
By usha.gupta_3482354
Chicago, IL
on November 27, 2011
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Loved it! Modified a bit and made this as part of a strategy to use Thanksgiving leftovers. Used fresh cremini mushrooms and fresh normal turnips (not baby cut into eights. Seasoned with fresh rosemary plus fresh thyme and roasted as recommended. Delightful with some turkey braised in a wine sauce made with last of gravy!!!! Will use this as a side later this season with a roast beef or chicken!
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