By: Beth Jones
Turnips and rutabagas are often considered the ugly ducklings of the food world. But given some love and sweetness with a bit of March maple syrup, some rich roasted onions, and the smokiness of bacon, these highly nutritious roots can become the highlight of your meal. Leave out the bacon and you’ve got a gluten-free, dairy free, vegan dish!
Feel free to substitute a variety of roots in this recipe–beets, parsnips, carrots. In the summer and fall, wash and save the green tops of the roots and add them to the pan to wilt for the last minute of roasting.
This is a great dish to serve hot with a roast chicken, as an easy main dish topped with two fried eggs, or chilled and served as a salad with local microgreens. #WeeklyMarketMeal
- 2 small-medium turnips, peeled, medium dice
- 2 small-medium rutabagas, peeled, medium dice
- 1 large sweet onion, peeled, medium dice
- 1-2 Tablespoons sunflower oil
- 1 teaspoon coarse salt
- 2 grinds of black pepper
- 2 Tablespoons Horner’s Corner maple syrup
- 1 Tablespoon grainy mustard
- 1 Tablespoon apple cider vinegar
- 4 slices bacon from Sunshine Harvest Farm, chopped and fried until crisp (optional)
Preheat the oven to 475. Lightly oil a large baking sheet. Toss the turnips, rutabagas, and onions with the sunflower oil, salt and pepper. Roast for 20-30 minutes, turning once or twice with a spatula for even browning.
In a small bowl, mix the maple syrup, mustard and cider vinegar. Take the sheet pan out of the oven and pour the maple mixture over the vegetables (be careful it may splatter!) If using the green tops of the vegetables, add them to the sheet pan at this time. Stir the vegetables and return to the oven for 1 minute to caramelize. Stir in the bacon and serve hot with roasted chicken or fried eggs–or if serving as a salad, chill completely and top with colorful microgreens.