In the past, my winter recipes have been all about sweet potatoes (don’t worry, I still love sweet potatoes.) However, I’ve been completely enamored with root vegetables this season. Celeriac, parsnips, turnips, and rutabagas have been on the top of my list (I’m currently loving rutabagas, lots of rutabagas!) It would seem that a lot of the root vegetable recipes are a simple mash, so I’ve been working on recipes to get out of the “mashed root vegetable” rut. Turnips have such great consistency when grilled or roasted, plus a light sweetness one wouldn’t necessarily expect from root vegetables.
This dish is a great lunch or an easy dinner to throw together. Serve over quinoa for an extra added bit of protein or include a handful of white beans. Also, if you grab a bunch of turnips that have greens still attached- wilt them in a bit of heated olive oil and add to the dish before serving! Print
- 1 large turnip
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons sesame seeds
- 2 teaspoons honey
- ¼ teaspoon sea salt
- 1 tablespoon soy sauce
- 2 tablespoons minced cilantro
- 2 cups cooked barley
- Preheat oven to 375˚. Cut turnips into ¼” cubes and place in a bowl. Add minced garlic, olive oil, sesame seeds, honey, and sea salt: toss until well combined. Spread turnips out into a single layer in a roasting pan and bake for 25-30 minutes until caramelizing and turnips are tender.
- Remove turnips from oven and add the soy sauce and cilantro to the roasting pan.
- Serve turnips over cooked barley.