Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Roasted Turnips and Pears with Rosemary-Honey Drizzle 4.2 (19) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 28, 2013 Print Share Share Tweet Pin Email 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. Print