Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 cups turnips, cut into 1 inch chunks 2 cups carrots, cut into large chunks 2 Tablespoons olive oil 1/4 cup lemon juice, preferably Meyer lemon 1 teaspoon lemon zest 2 Tablespoons raw sugar Salt and pepper to taste DIRECTIONS Preheat oven to 375 degrees. Line a roasting pan with aluminum foil. Place turnips and carrots in a glass or ceramic bowl and toss with olive oil. In a separate bowl combine lemon juice, zest, sugar and seasonings. Stir until sugar is dissolved. Pour over turnips and carrots and allow to sit at least 30 minutes, stirring occasionally. Drain veggies and save the marinade. Place turnips and carrots in lined pan. Roast 40 minutes, stirring every ten minutes to ensure even browning. Serve at room temperature with a drizzle of reserved marinade. Copyright © 2010 Stefanie Samara Hamblen |
