Roasted Turnips and Potatoes With Lime Juice and Parsley

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Yield

Serves 4 (serving size: 1/2 cup)

Roasting the turnips softens their peppery bite, resulting in a caramelized flavor that goes perfectly with smoked paprika. Pair with roasted pork tenderloin and a salad to make an easy, company-worthy dinner.

Ingredients

2 tablespoons olive oil
2 minced garlic cloves
1 teaspoon smoked paprika
2 medium turnips
12 ounces halved baby Yukon Gold potatoes
1 tablespoon chopped fresh parsley
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt

Nutritional Information

Calories 144
Fat 7g
Satfat 1g
Unsatfat 6g
Protein 2g
Carbohydrate 21g
Fiber 3g
Sugars 3g
Added sugars 0g
Sodium 309mg
Calcium 9% DV
Potassium 3% DV

How to Make It

Preheat oven to 450°F. Heat olive oil in a small skillet over medium. Add minced garlic cloves and smoked paprika; cook until fragrant, about 2 minutes. Peel turnips, and cut into wedges. Combine turnip wedges, halved baby Yukon Gold potatoes, and garlic oil in a large bowl; toss. Place on a baking sheet lined with parchment paper. Bake until golden, about 20 minutes, stirring halfway through. Toss with chopped fresh parsley, fresh lime juice, and kosher salt.