Prep time: 5 minutes Cook time: 50 minutes
Recipe by: The Spruce Eats Serves: 6-8
Versatile and easy to store root veggies are a staple fall crop and can build the back bone of many meals. This recipe is very simple and easy to adjust to your preferences! Garam masala is a delicious warming spice popular in Indian cuisine. If that doesn’t sound up your alley you can do a simple roast with herbs like rosemary or thyme or just plain salt and pepper! If using carrots wait about 25-30 minutes before you toss them in as the only need about 20 minutes to roast.
Ingredients:
- 2 pounds turnips, peeled and cut into larger bite size pieces
- 1 pound of potatoes or carrots, peeled and cut into larger bite size pieces
- (You could also do a ½ pound of potato ½ pound of carrot combo or omit one of them)
- 1 TBSP olive oil
- ½ – 1 tsp garam masala
- 1 TBSP butter
Directions:
- Preheat oven to 400 degrees. Toss carrots if you’re using them, in 3/4 tsp of olive oil and set aside. Toss the turnips and potatoes in remaining olive oil and spread evenly on a foil lined baking sheet. Bake for 25-30 minutes.
- Once turnips and potatoes start looking slight browned you can add in your carrots. Bake for 15 minutes then take veggies out of the oven. Toss veggies with 1 TBSP of butter and sprinkle with garam masala to taste. Return to oven and roast for an additional 5-10 minutes. Veggies will be tender and browned when they are finished.
- Serve hot and enjoy!