Colorful Roasted Turnips, Radishes, and Carrots

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Sometimes simplest is best. If you have never tried turnips, I recommend this easy preparation.

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I planted my ‘White Egg’ turnips a bit too closely last fall, but have been able to harvest them at various times without succession planting them. I harvested some as greens, and others have made large roots as their neighbors have been cleared.

I have found them to be sweeter than the purple top turnips that I planted last year.

My husband doesn’t care much for them mashed, so I decided to try roasting them with some carrots from a friend’s garden, as well as with the last of the radishes.

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I tossed the chunks with some olive oil, and roasted them at 425 degrees for about 30 minutes, turning them halfway through.

They  were seasoned with just a sprinkle of salt, pepper, and a smidgen of fresh thyme.

I love the pretty pink of the radishes. 🙂

Also, my husband liked the roasted turnips!

I love eating fresh food from the garden. It is nice that I seldom have to buy the vegetable side dish for our dinners; I just harvest what is ready to eat and prepare it. That’s convenience. 🙂

Gardening saves me money and is good for us too!

Have you ever roasted radishes? I planted another row that I hope will be ready by the beginning of March. I’ll pull them, then plant some green beans!

I have another seasonal recipe for you coming soon- Sauteed Mustard Greens! They are quickly becoming one of my favorite greens, and when sauteed do not have a harsh mustardy flavor like their name may suggest.

 

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5 responses »

  1. Pingback: North Florida Gardening March To-Do List | Coffee to Compost

  2. Pingback: Eating Seasonally from The Winter Garden: Simple Nutritious Recipes | Coffee to Compost

  3. Pingback: North Florida gardeners, it’s time to start seeds for the fall garden! | Coffee to Compost

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