Wednesday, June 2, 2010

Roasted Turnips, Sweet Onions and Zucchini

I never know what to do with turnips, so I just decided to roast them this week, along with some other yummy veggies from our share. They turned out pretty well, but weren't as delicious as the sweet and sour cole slaw, which was a huge hit! Here's my recipe for the roasted veggies:

3-4 lg. Asian white turnips, 1/2 inch dice
3-4 garlic scapes, cut into 2 inch pieces
2 large yellow zucchinis, 1/2 inch dice
5-6 spring onions tops, cleaned and halved
1/4 c. extra virgin olive oil
1/2 t. thyme
salt & pepper to taste
Line a baking sheet with aluminum foil and spread veggies and garlic scapes evenly over the pan. Add olive oil and seasonings on top. Roast for 35-40 minutes at 375 degrees until turnips and zucchini are tender but not mushy. Serve hot or cold.


  1. Hi Acadia! I just found your blog from one of your Facebook posts. I also write a blog (that is kind of all over the place in terms of content).
    My husband and I are also semi-vegetarian. I kind of call us "at home vegetarians" because we usually eat vegetarian at home, but kind of branch out when we're out since options are more limited. Anyway, I like your recipes and will definitely try some :)

  2. Awesome, Brittney! I recently started to move more toward Paleo lately, but I still love cooking with lots of veggies too. Glad you like cooking as much as I do!