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Roasted Turnips and Pears with Rosemary-Honey Drizzle


Topped with herb-laden honey butter, earthy turnips and seasonal pears make a memorable side dish. This recipe comes from Susie Middleton's "Fast, Fresh & Green" cookbook.Also try: Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Brussels Sprouts with Orange-Butter Sauce

  • Servings: 6

Source: The Martha Stewart Show, November 2010


  • 6 medium purple-topped turnips (14 to 15 ounces), unpeeled and cut into 1/2- to 3/4-inch cubes
  • 2 firm ripe Bosc pears (about 7 ounces each), unpeeled, cored, and cut into 1/2-inch cubes
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons coarse salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh rosemary


  1. Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.

  2. In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheets halfway through baking.

  3. Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.

  4. Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.

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