Recipe provided by Bark Hill Farm
Prep time: 15 min
Cook time: 30 min
Makes 6-8 servings
Spring brings tender turnips, beets, and carrots perfect for roasting. Preparation is simple, with minimal roasting time for young vegetables. Enjoy them on a bed of fresh greens, as a side dish, in a sandwich wrap, as an appetizer with hummus – the possibilities are endless.
- 4 carrots*, sliced into 1-inch pieces
- 5-6 radishes*, ends trimmed and halved
- 5-6 hakurei turnips*, sliced into 1-inch pieces
- 4 beets*, peeled and sliced into 1-inch pieces
- ½ a yellow onion*, sliced
- 2 sprigs of fresh rosemary*
- 2 tablespoons olive oil
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- Preheat the oven to 400F.
- Place prepared carrots, radishes, hakurei turnips, beets, onion, and rosemary on a large sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to combine until well coated.
- Arrange the vegetables in a single layer on the pan. Try to avoid crowding the pan.
- Bake for 30 to 35 minutes until tender and golden brown. Gently shake the sheet pan halfway through baking to ensure even cooking.
Store roasted root vegetables in an airtight container for up to 4 days in the refrigerator.