roasted turnips

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summertime veggies

Even though things have changed quite a bit in the nearly two decades since I went organic (definitely for the better!), there are still certain organically grown veggies that I can only find sporadically. Some, almost next to never. It's unfortunate, but then I remember that there was once a day when I couldn't find organic Brussels sprouts to save my life, and I now eat them regularly (and joyfully). One day, I hope to say the same for surprisingly sweet and delicious... rutabagas ♥♥♥

But wait, shouldn't we be talking about turnips? Yes... kind of. Unless I happen to stumble upon some rutabagas first, because this recipe was originally made for them until I realized (with sadness) that they're hard to find. Consequently, the recipe below now applies to both turnips and radishes too. Turnips can also be hard to come by until the local organic farm starts rolling out their awesome produce every season, but once they do? We savor these roasted turnips alllllll summer long.

roasted turnips

Ingredients

• 2 lbs turnips (~18 average-sized turnips)

• 1 tablespoon olive oil

• 3 teaspoons lemon juice

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• ½ teaspoon chili powder

• ¼ teaspoon sea salt

Directions

1. Preheat oven to 350°F

2. In a small mixing bowl, add all of the herbs and spices; stir well and set aside.

3. Cube or slice the turnips and add to a large mixing bowl (no peeling necessary). Drizzle with the olive oil and lemon juice; stir well to mix.

4. Pour the herb/spice blend over the oiled turnips; stir again to coat thoroughly.

5. Spread the prepared turnips on a parchment-lined baking sheet and bake for 45-60 minutes or until soft.

all hail summertime veggies

And that's what I've got for today! Hope you have a super day, and I'll see you next time!

Much love,

Melinda