THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
The A to Z guide to sides

Turnips and potatoes roasted with thyme

(Sheryl Julian)
November 17, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 6

3 medium turnips, cut into 1/2-inch dice
2 medium Yukon Gold potatoes (peeled or unpeeled), cut into 1/2-inch dice
Olive oil (for sprinkling)
Salt and pepper, to taste
2 teaspoons chopped fresh thyme
2 sprigs fresh thyme (for garnish)

1. Set the oven at 375 degrees.

2. On a large rimmed baking sheet, spread the turnips and potatoes. Sprinkle with oil and use your hands to toss them. Sprinkle with salt, pepper, and thyme. Toss again.

3. Roast the vegetables for 1 hour and 15 minutes, turning several times, or until they are cooked through and the potatoes are beginning to brown. Arrange in a serving dish and garnish with thyme.

Sheryl Julian