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Lemon and Rosemary Roasted Turnips

Ingredients

3 garlic cloves, minced
1 tablespoon olive oil
1/3 cup low-sodium chicken broth
1 teaspoon oregano, dried
1 teaspoon rosemary, dried
2 tablespoon lemon juice
3 cup turnips, diced

Preparation 

  1. Preheat oven to 400 degrees F.

  2. Wash hand with soap and water.

  3. Gently rub fresh produce under cool running water.

  4. Mix oil, broth, garlic, oregano, rosemary, and lemon juice together in a small bowl. Toss with diced turnips and garlic.

  5. On a cookie sheet, or shallow pan, place coated turnips in the oven for 25 minutes. Take out and flip. Bake another 25 minutes and serve.

Note: 

Recipe contributed by Lisa Peterson, University of Illinois Extension Nutrition and Wellness Educator.

You can substitute 1/2 teaspoon of garlic powder for minced garlic.

Each serving is 1/2 cup.

Nutrition Facts

Servings per Recipe:
6.00
Calories
45.00
Fat
2.50
g
Fiber
1.00
g
Protein
1.00
g
Sodium
50.00
mg
Total Carbohydrates
5.00
g
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