HONEY & GINGER ROASTED TURNIPS
Thick-cut bacon and a honey-ginger glaze transform turnips into a sweet, satisfying side.
Provided by Lauren Grant
Categories Healthy Ginger Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Position a rack in lower middle of oven; preheat to 425 degrees F.
- Toss turnips with oil, garlic, ginger and 2 teaspoons fresh thyme (or 1/2 teaspoon dried thyme) in a large bowl. Arrange in a single layer on a baking sheet. Roast until starting to brown on the bottom, about 15 minutes. Turn the turnips over and continue to roast until tender and golden, 15 to 20 minutes more.
- Whisk honey, vinegar and nutmeg in a large bowl. Add the turnips and toss to coat; season with pepper. Stir in bacon and the remaining 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme).
Nutrition Facts : Calories 157.5 calories, Carbohydrate 21.6 g, Cholesterol 5.6 mg, Fat 7.1 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 244.1 mg, Sugar 15.6 g
ROASTED TURNIPS AND APPLES WITH HONEY
When root vegetables are in season, take advantage of ingredients like turnips by combining them with other autumn favorites like fresh apples. I've added cider vinegar and orange blossom honey to bring even more flavor to this dish.
Provided by Michael Tusk
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Melt the butter in a small saucepan over low heat. Quarter and slice the peeled turnips into ¼-inch slices. Place in a medium mixing bowl. Slice the scallions into 1" to 2" segments and add to the sliced turnips. Drizzle the melted butter over the turnip/scallion mixture. Season with salt and pepper, to taste. Quarter, core, peel, and cut 1 of the apples into ¼-inch to ½-inch slices. Add to the turnip mixture. Toss gently to coat. Spread the turnip mixture onto a rimmed baking sheet lined with parchment paper and place in the oven.
- After 10 minutes, toss the mixture on the tray, to promote even browning and caramelization. Return the tray to the oven on the bottom rack for an additional 10-12 minutes.
- Remove the tray from the oven. Drizzle the honey over the vegetables and return to the oven for an additional 1-2 minutes.
- Remove the tray from the oven. Drizzle the apple cider vinegar over the warm vegetables. Toss gently to coat. Mound the turnips and apples on a wide platter, and shave the remaining apple over the warm vegetables. Serve immediately.
HONEY-GLAZED TURNIPS
This simple turnip side dish goes well with steak, burgers, pork, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.
Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 3 g, Protein 1 g
HONEY ROASTED TURNIPS
Honey lends their sweetness to the humble turnip in this recipe. Roasting the two together allows the turnips to caramelize better, for a toasty, slightly sweet flavor.
Provided by Jamie Geller
Categories Vegetable Side, Dinner, Side Dish
Time 45m
Yield 4 to 6
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 2. In a medium bowl, toss turnips with evoo and honey. Scatter turnips on prepared pan and lay thyme sprigs on top. Season with salt and pepper. 3. Bake at 350°F for 35 to 40 minutes, stirring occasionally, until turnips are tender, brown, and fragrant. Transfer turnips to a serving platter. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
Nutrition Facts :
HONEY-ROASTED ASIAN TURNIPS
These Asian turnips, a smaller and sweeter version of the common turnip, are delicious roasted with honey, butter and a touch of salt and pepper.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Arrange quartered turnips onto a large baking sheet with sides.
- Melt honey and butter together and drizzle over turnips. Season with salt and pepper and toss to coat turnips thoroughly.
- Roast for 30-35 minutes or until lightly browned and tender.
BUTTER ROASTED TURNIPS
Steps:
- Preheat the oven to 400 degrees F.
- Place the turnips on a baking sheet. Scatter the garlic and thyme over the top. Drizzle with the butter and sprinkle with salt and pepper. Toss to combine.
- Roast until the turnips are tender and golden, about 30 minutes.
HONEY-ROASTED PARSNIPS
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
- Drain in a colander and let them steam-dry for a few mins.
- Heat oven to 190C/170C fan/ gas 5.
- Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
- Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
- Roast for 40 mins, turning halfway, until golden.
Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
ROASTED TURNIPS AND PEARS WITH ROSEMARY-HONEY DRIZZLE
Topped with herb-laden honey butter, earthy turnips and seasonal pears make a memorable side dish. This recipe comes from Susie Middleton's "Fast, Fresh & Green" cookbook.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Brussels Sprouts with Orange-Butter Sauce
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
- In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheets halfway through baking.
- Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
- Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.
ROASTED PARSNIPS, TURNIPS, AND RUTABAGAS WITH ANCHO-SPICED HONEY GLAZE
Provided by Molly Stevens
Categories Side Roast Vegetarian Low Cal High Fiber Root Vegetable Parsnip Turnip Fall Healthy Honey Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper in small bowl to blend. Season to taste with salt. Let glaze stand at least 45 minutes to allow flavors to blend. Do AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Spread parsnips, turnips, and rutabagas evenly on prepared baking sheet. Drizzle remaining 1 1/2 tablespoons melted butter and olive oil over; sprinkle with salt and pepper and toss to coat well. Roast until vegetables are soft and browned in spots, tossing occasionally, about 50 minutes.
- Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer. Serve warm.
HONEY-CREAMED TURNIPS
I got this from an old cookbook at the library where I work, titled Celebrate the Bounty: Recipes and Rituals to Create Wonderful Feasts for Every Occasion in the Biblical Year, by Amy Appleby and Jerald B. Stone. I want to try it, and to see the nutritional information.
Provided by PinkGrrlyGeek
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wash and pare the turnips. Quarter them and boil 30 minutes, or until tender. Drain off the water and let the turnips stand over low heat to steam off excess moisture. Mash the turnips in the pan and steam off excess moisture again.
- Add the honey to the mashed turnips and fold in the whipped cream. Season with salt and white pepper.
Nutrition Facts : Calories 70.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.9, Sodium 104.9, Carbohydrate 15.8, Fiber 2.7, Sugar 11.7, Protein 1.5
HONEY GLAZED RADISHES AND TURNIPS
Make and share this Honey Glazed Radishes and Turnips recipe from Food.com.
Provided by Carianne
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in skillet over medium high heat.
- Add shallot and cook for 2 minutes.
- Add radishes and turnips, stir.
- Stir in water, broth, honey, salt and pepper.
- Reduce heat to medium-low, cover, and cook for 15 minutes.
- Uncover and cook 7 - 10 additional minutes, until most of the liquid has evaporated and veggies are "glazed".
- Remove from heat and stir in diced herbs.
- Garnish with mint leaves.
Nutrition Facts : Calories 97.3, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 245.4, Carbohydrate 14.7, Fiber 3.9, Sugar 9.6, Protein 1.9
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