Roast Turnip Wedges

Roast Turnip Wedges

Ingredients

2 pounds turnips with purple tops, peeled and cut into 1/2-inch wedges, 1 medium onion sliced into small chunks, 1 tablespoon olive oil, Spice Pack (1 tsp garlic powder, 1 tsp smoked paprika, 1/2tsp parsley flakes) , ½ teaspoon salt, ¼ teaspoon ground black pepper, 4 tablespoons butter cut into about 10 pieces

Directions

Preheat the oven to 450˚F. Peel turnips and cut into 1/2 inch wedges. Chop onions into similar sized chunks. Place turnips and onions in a 9×13 baking dish and toss them with the olive oil. To the turnips, add the spice pack, salt, and pepper; toss gently to combine. Scatter the butter pieces over the top. Roast for 25 to 30 minutes or until tender, stirring them halfway through cooking. If the turnips are cut larger than suggested, you will need to roast them a bit longer or until tender. Remove from oven and taste for salt and pepper; adjust accordingly. Garnish with red pepper flakes for a little added spice. Enjoy!

Notes:

I used to hate turnips as a kid. We’d always had them just boiled or mashed. Then we tried roasting them with all sorts of different spice blends. Here’s one of my favorites! You can also add other root veggies to this dish like potatoes or carrots if you want more to go around!