Roasted Turnips, Rutabaga and Sweet Potatoes
Servings: 6
Calories: 205kcal
Ingredients
- 3-4 medium turnips
- 3-4 medium rutabagas
- 2-3 medium sweet potatoes
- 1/4 cup olive oil or avocado oil, or melted ghee
- salt to taste
Instructions
- Pre-heat oven to 425ºF (220ºC).
- Peel turnips, rutabagas and sweet potatoes.
- Chop them into bite size pieces. Chop sweet potatoes larger, as they cook faster.
- Spread chopped vegetables on a baking sheet with low sides.
- Drizzle with olive or avocado oil; season with salt; and toss together.
- Cook uncovered for 50-55 minutes, tossing 2 or 3 times.
Notes
- Depending on your oven, the cooking time can take between 45-60 minutes.
- In the first 30 minutes, you will notice a lot of steam if you open the oven door - that's moisture evaporating from the roots. After that they start shriveling and caramelizing.
- After 40 minutes, keep a close look on the vegetables, you may even lower the oven temperature to avoid sudden edges burning. Some folks like really dark edges, I prefer mine on the lighter side.
- I like leftovers so I make a pretty generous portion. Feel free to reduce the amount of roots.
Nutrition
Calories: 205kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 851mg | Fiber: 7g | Sugar: 13g | Vitamin A: 6148IU | Vitamin C: 62mg | Calcium: 114mg | Iron: 1mg