Roasted Turnips and Pears with Rosemary-Honey Drizzle

Name: Roasted Turnips and Pears with Rosemary-Honey Drizzle
Ingredients: 6 medium purple-topped turnips (14 to 15 ounces), unpeeled and cut into ½- to ¾-inch cubes; 2 firm ripe Bosc pears (about 7 ounces each), unpeeled, cored, and cut into ½-inch cubes; 0.25 cup vegetable oil; 1.5 teaspoons coarse salt; 2 tablespoons unsalted butter; 2 tablespoons honey; 1 tablespoon chopped fresh rosemary

4.2

(19)

2 Reviews

By

Martha Stewart Editors

Updated on February 28, 2013

Servings:

6

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

Ingredients

6 medium purple-topped turnips (14 to 15 ounces), unpeeled and cut into ½- to ¾-inch cubes
2 firm ripe Bosc pears (about 7 ounces each), unpeeled, cored, and cut into ½-inch cubes
¼ cup vegetable oil
1 ½ teaspoons coarse salt
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon chopped fresh rosemary

Directions

Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
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.
Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.