Here's a recipe I LOVE for a mixed variety of root vegetables. It's a big favorite around here.
ROASTED MIXED ROOT VEGETABLES
2 thin-skinned/waxy white or red potatoes
2 small/medium onions
2 large/thick carrots
Handful of peeled garlic cloves, or peeled cloves from 2 heads
Extra-virgin olive oil
Freshly ground black pepper
Dried or fresh-chopped rosemary
Preheat oven to 475 degrees.
Cut potatoes in half lengthwise & each half in thirds. Peel turnips, cut in half lengthwise & each half in thirds. Peel onions, cut in half lengthwise & each half in half.again lengthwise. Peel carrots & cut in 2” long chunks.
Place all vegetables on a rimmed baking sheet & pour approx. ½ cup of olive oil over. Sprinkle with salt, pepper, rosemary, & paprika, & using your hands, toss vegetables on baking sheet until thoroughly covered with oil & spices. Spread vegetables out on baking sheet in a single layer, or as close thereto as possible.
Roast vegetables for 15 minutes at 475, stirring occasionally, then turn heat down to 400 & continue roasting for another 15 minutes, stirring occasionally. Test for doneness by piercing with a sharp knife, which should slide in fairly easily, but perhaps with a “little” resistance in the center.
Makes an excellent accompaniment to a plain roast chicken.
Another favorite way I like to fix turnips is to peel them, cut them into chunks, & boil until just tender, draining them well. I then melt an obscene amount of butter into the saucepan & stir in white or brown sugar to taste until the sugar/butter mixture forms a slightly thickened glaze. Add the turnips back, toss, & serve. This also pairs well with plain roasted or grilled chicken.