Turnips aren’t usually a favorite vegetable of mine, or of anyone for that matter, but combining them with pears and a sweet dressing has definitely moved them up a few spots on my imaginary (just kidding, it actually exists) list of fav veggies. This unique side dish was inspired by one of my most utilized cookbooks, Fast, Fresh, and Green by Susie Middleton. No relation to Kate Middleton, in case you were wondering…because I definitely was.
Roasted Turnips and Pears with Honey, Butter, and Rosemary
Try this one out for Thanksgiving dinner. I think it’d be the perfect side dish! It’s also a great way to use up any turnips you have lying around. You heard it here first, honey and pears + turnips and rosemary = couple of the year.
3 medium turnips, washed and cut into 1/2-3/4 inch pieces
1 pear, unpeeled and also cut into 1/2 inch pieces
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 tablespoons butter
1 tablespoon honey
2 teaspoons fresh rosemary, chopped
Preheat oven to 475 degrees Fahrenheit and line a baking sheet with parchment paper. Place the diced turnips and pear in a bowl with the olive oil and salt and mix until they are coated. Bake for about 25 minutes or until the turnips are tender. Flip with a spatula after 15 minutes.
While the turnips and pear are cooking, heat the butter in a small frying pan over low heat. Add in the honey and rosemary and stir until smooth. Remove from heat quickly.
After the turnips and pears have been removed from the oven, place them in a bowl and drizzle the honey/butter/rosemary dressing over them. Mix until they are covered.
Transfer to a serving dish and enjoy while warm!
Have a great week 🙂