This roasted turnip recipe is the perfect side dish for cooler weather. A hardy root vegetable roasted to perfection, served with fresh herbs, bacon and tangy goat cheese.
1 ½poundsturnipseither white or purple top, cut in half
2ouncesgoat cheesecrumbled and at room temperature
2teaspoonsfresh rosemaryfinely chopped
Instructions
Preheat the oven to 425 F degrees. Place the bacon in a cast iron skillet, or other heavy oven-proof skillet. Cook over medium heat, stirring occasionally until the bacon renders its fat and is crispy. Transfer the bacon to paper towels to drain.
In the cast iron skillet pour off any excess bacon fat until you get about 2 tablespoons of fat. If you have less, add butter or olive oil. Over medium-high heat, add the turnips flat side down. and cook for 10 minutes. They should be golden brown on one side.
Flip the turnips and transfer to the oven. Bake the turnips for 15 to 20 minutes, or until they are tender.
While the turnips are roasting, whisk together the vinegar, shallot, Dijon mustard, and honey. Season to taste with salt and pepper and set aside.
Toss the turnips with the dressing and top with the bacon bits, goat cheese crumbles, and rosemary.
Notes
Smaller turnips, less than 3 inches long do not need to be peeled. Larger turnips should be peeled.
Turnips can be cut in half or quarters depending on their size.