Roasted Rosemary Roots by Linda Tate

Roasted Rosemary Roots

I have been loving incorporating the different roots in with my cooking, whether turnips or radish, they take a nice consistency similar to potatoes and carrots. I love making a big batch of these and having on hand as a side dish for the week! Enjoy!
  • 1lb carrots (6-8 medium carrots), roll or rough cut
  • 1lb purple top turnips (4-6 small turnips), trimmed and halved
  • 2T Extra Virgin Olive Oil 
  • 3 springs rosemary, chopped
  • 1/2t turmeric
  • 1/2t paprika 
  • 1/2t garam masala
  • maldon salt to taste
  1. Preheat over to 375degrees. Prep baking sheet with parchment paper. 
  2. Coat carrots and turnips with EVOO, chopped rosemary, turmeric, paprika and garam masala. 
  3. Spread carrots and turnips evenly on baking sheet. Cook for 15 minutes, shift on pan to ensure even cooking, then cook another 15 minutes till golden roast shows. 
  4. Garnish with remaining rosemary and enjoy! 

Serves 4