Roasted Garlic Turnips and Potatoes
- Peel 2 medium turnips, and cut into wedges. Halve the baby potatoes.
- Preheat oven to 450° F.
- Heat 2 tbsp olive oil in a small skillet over medium. Add garlic cloves and paprika; cook until fragrant, about 2 minutes. Set aside.
- Combine turnips, potatoes, and garlic oil in a large bowl; toss. Place a baking sheet lined with parchment paper. Bake until golden, about 20 minutes, stirring halfway through. Check to see if they are cooked all the way through by piercing with a knife. Roast for an additional 5-10 minutes as needed until they are tender.
- Toss with fresh parsley, lime juice, and sea salt and serve.
Calories: 134kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 341mg | Potassium: 488mg | Fiber: 3g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 25.6mg | Calcium: 48mg | Iron: 3.1mg
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