Roasted Lemon and Rosemary Turnips
Tender and roasted to perfection, these turnips are a healthy and flavorful addition to any meal!
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 3 Medium Turnips
- ½ Tbsp Olive Oil
- 1 Tbsp Fresh Lemon Juice
- 2 Tsp Dijon Mustard
- ½ Tsp Dried Thyme
- ½ Tsp Ground Rosemary
- Salt and Freshly Ground Black Pepper
Preparation
Step 1
Preheat your oven to 400°F (200°C). Spray a baking sheet lightly with olive oil.
Step 2
Cut off the stem and root ends of the turnips. Slice them in half and peel the skin with a vegetable peeler. Cut the peeled turnips into bite-sized pieces.
Step 3
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, dried thyme, and ground rosemary.
Step 4
Toss the turnip pieces in the lemon-mustard mixture, ensuring they are well-coated.
Step 5
Spread the turnips out on the prepared baking sheet, placing them flat side down.
Step 6
Roast the turnips in the oven for 20 minutes. Flip the pieces over to roast the other side.
Step 7
Roast for an additional 10-15 minutes, or until the turnips are tender and golden brown.
Step 8
Remove from the oven, season with salt and freshly ground black pepper, and serve hot.
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