Success
This recipe was saved to your Folder_Name folder.
Please sign in to save this recipe to your Recipe Box!!
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
Roasted Poblano and Mushroom...
By: Food Network Kitchens
Roasted Carrots and Mushrooms
By: Food Network Kitchens
Roasted Kabocha Squash, Haricots...
By: Anne Burrell
Roasted Mushrooms with...
By: Food Network KitchensView All 47 Vegetable Collections
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
What's Hot
9314 views
03:29
3074 views
00:05:25
$18.90 
Photo: Roasted Turnips and Mushrooms Recipe
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By haturn
Wesley CHapel, FL
on November 30, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Simple and delicious! Will definitely make this again.
By usha.gupta_3482354
Chicago, IL
on November 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
Read all 7 reviews