- 3-4 large turnips
- 1 large white or yellow onion
- Olive oil
- Sea salt
- Dried Thyme or Rosemary
- Black Pepper
- Fresh Parsley, minced
Preheat oven to 375.
Chop turnips and onions into bite sized pieces.
Put veggies into a mixing bowl and drizzle generously with olive oil or other fat (duck fat, chicken fat, coconut oil).
Add a couple of pinches of dried thyme or dried rosemary.
Season with Sea salt and freshly cracked black pepper.
Place veggies into a roasting pan. Cover with aluminum foil and roast 35 minutes. Uncover, toss the turnips and onions, and continue roasting 20-25 minutes or until turnips turn golden brown.
Garnish with minced parsley.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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