Ingredients

  • 2 pounds turnips with purple tops, (cut into 1/2-inch wedges)
  • 2 shallots, (thinly sliced)
  • 1 tablespoon olive oil
  • 4 teaspoons minced dried chives
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked or sweet paprika
  • ½ teaspoon salt, (or to taste)
  • ¼ teaspoon freshly ground black pepper, (or to taste)
  • 4 tablespoons butter, (cut into about 10 pieces)
  • Chopped fresh parsley, (for garnish)
  • crushed red pepper flakes, (for garnish, optional)

Ready In 40 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Preheat oven to 450˚F.
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Step 2

  • Place turnips and shallots in a 9x13 baking dish and lightly toss with olive oil.
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Step 3

  • To the turnips add chives, garlic powder, paprika, salt, and pepper; toss gently to combine.
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Step 4

  • Place butter pieces over the top.
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Step 5

  • Roast for 25 to 30 minutes, or until tender. Give it a stir halfway through cooking.If the turnips are cut larger than suggested, you will need to roast them a bit longer, or until tender.
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  • Length: 25 minutes

Step 6

  • Remove from oven.
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Step 7

  • Taste for salt and pepper; adjust accordingly.
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Step 8

  • Garnish with parsley and pepper flakes; serve.
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