- 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.