Roasted Turnips and Pears with Rosemary Honey Butter
A sweet and savory turnip recipe that makes the perfect vegetarian side dish.
Servings 4 people
- 3 to 4 purple top turnips small to medium, washed and cut into 1-inch pieces
- 4 Bartlett pears cored and cut into 1-inch pieces
- 3 tbsp olive oil
- Sea salt to taste
- Black pepper to taste
For the drizzle:
- 3 tbsp butter
- 1 tbsp honey
- 1 tbsp fresh rosemary chopped
Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Toss the diced turnips and pears in olive oil, salt, and pepper. Transfer them to the lined baking sheet and spread out in an even layer. Bake for about 25-35 minutes, or until the turnips are tender, flipping halfway through.
While the turnips and pears are cooking, heat the butter in a small saucepan over low heat. Add in the honey and rosemary and stir until smooth. Remove from heat.
Transfer the cooked turnips and pears to a bowl and drizzle the honey butter dressing over them. Mix until they are covered. Enjoy warm!
- You do not need to peel the turnips and pears before roasting, but you can if desired.
- Look for small to medium turnips that have firm skin and few scratches. Smaller turnips tend to be sweeter (and less bitter) than large ones.
- This is best served right away, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave to make sure the butter gets re-melted.
Serving: 1serving | Calories: 322kcal | Carbohydrates: 37g | Protein: 2g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 139mg | Potassium: 355mg | Fiber: 7g | Sugar: 25g | Vitamin A: 327IU | Vitamin C: 27mg | Calcium: 46mg | Iron: 1mg