Wednesday, April 11, 2007

Recipe for Roasted Carrots and Turnips with Balsamic and Herbs


Ok, so this is my blog and I've decided I can include this in Easy South Beach Recipes if I want to, even though technically it has six ingredients, not five. (Here's the plan. We're lumping the fresh rosemary and fresh sage together and calling them herbs, which gets it down to five ingredients. What do you say?)

Quite seriously though, this recipe is as easy as it gets, and completely delicious. In fact, after I took the photos I got a fork and ate about half of it, just standing there in the kitchen, and it wasn't even time for dinner. I adapted the recipe from The Gourmet Cookbook, a book I like a lot despite the yellow-colored recipe titles, which are insanely hard to read. The recipe called for carrots and parsnips, and I subbed turnips for the parships to make it more South Beach Diet friendly. I also addedd a bit of balsamic vinegar. When I made it, the carrots were a little crunchier than the turnips, which I didn't really mind, but next time I'd make the carrot pieces a bit smaller than the turnips. Other than that, I wouldn't change a thing.

I made this using frozen rosemary from last summer's garden, which I discovered in the back of my freezer. My sage plant actually had a few leaves already (woo hoo!) You could get a good result using dried rosemary and sage here, but reduce the amount a little and be sure the dried rosemary is as finely chopped as you can get it.


Carrots and turnips are cut into diagonal shapes, then put into a ziploc bag and tossed with olive oil, a tiny bit of balsamic vinegar, and chopped fresh rosemary and fresh sage.

Then they're roasted for 35-45 minutes in a 350 F oven. I roasted them for 35 minutes, but it was in a convection oven so it would be longer in a regular oven. I expected it to take longer, because the recipe had a much longer cooking time, and as I said, my carrots were still a little crisp, which is how I like them.

Roasted Carrots and Turnips with Herbs
(Makes 2-3 servings, recipe could easily be doubled or tripled, adapted from The Gourmet Cookbook.)

6-8 small carrots, peeled and cut into diagonal slices
2 large turnips, peeled, sliced, then cut into diagonal strips slightly larger than turnips
1-2 T olive oil, enough to coat vegetables
2 tsp. plus 1 tsp. balsamic vinegar
1 tsp. very finely chopped fresh rosemary
1 tsp. very finely chopped fresh sage
salt and fresh ground black pepper to season if desired

Preheat oven to 350 F. Peel carrots and turnips and cut into diagonal pieces, making the turnips slightly larger than the carrots, since turnips cook a little faster. Put vegetables into ziploc bag, pour in olive oil and 2 tsp. balsamic vinegar, then add herbs. Seal the bag and squeeze to move the vegetables around until they are well-coated with oil and the vegetables are mixed around.

Spray a roasting pan with olive oil, or drizzle on a tiny bit of oil and wipe around with a paper towel if you don't have an olive oil mister. Pour veggies out onto pan and spread around so they're in a single layer. Roast 35-45 minutes, until vegetables are softened and starting to brown. Put into serving bowl and toss with remaining 1 tsp. balsamic vinegar, and season with salt and pepper if desired. (I used the tiniest bit of sea salt and no pepper.) Serve immediately.



South Beach Suggestions:
Carrots aren't recommended for phase one of the South Beach Diet because they're high in sugar, but this would be a perfect side dish for phase two or three. This would taste great with Greek Salmon Cooked in a Grill Pan and Spinach Salad with Bacon and Feta.

Once I Started Roasting Vegetables, I couldn't Stop:
Slow Roasted Asparagus
Roasted Broccoli with Garlic
Roasted Carrots and Mushrooms with Thyme
Roasted Squash with Garlic
Roasted Butternut Squash with Rosemary and Balsamic Vinegar
Alanna's Roasted Cauliflower
Roasted Asparagus with Garlic
Roasted Spicy Cauliflower
Roasted Turnips with Balsamic Vinegar
Roasted Sweet Potatoes with Pesto
counter customizable free hit

10 comments:

janelle said...

Yummy! Thanks for the balsamic reminder: I always mean to roast and add balsamic! My roasting ends up being parsnips and carrots: now turnips are next!

janelle said...

p.s. how do you freeze your rosemary? Do you freeze a lot of herbs? Do you freeze garlic cubes too? Just curious...

Katerina said...

Yum, yum yum. I love turnips and think they need more use! Great job adding them into your dish.

Annie said...

Mmmm, love roasted carrots; it's one of my favorite ways to make 'em. Good stuff.

MyKitchenInHalfCups said...

Once you start roasting veggies you just can't stop...so true, so true. And for some reason they seem to transend seasons also, it's an all year long thing!

Kalyn said...

Janelle, a little balsamic is great for freezing. I wrote about how to freeze rosemary and thyme. I've also written about how to freeze fresh basil. I haven't tried freezing garlic cubes, but I like the idea.

Katerina, Annie and Tanna, you can see I've got it bad for roasted veggies; they're so sweet.

Braden said...

Absolutely yummy looking! I love turnips, and I don't eat them nearly as much as I would like.

You always inspire me to come up with new dishes. :)

Easy 2 Digest said...

love your blog!

Kalyn said...

Braden thanks. I do love to try to keep coming up with new things. It's my favorite thing about cooking (except eating the food of course!)

Easy2digest, thanks for visiting!

Kitt said...

Oh, I adore roast vegetables. It gives them such character.

It hadn't occurred to me to do carrots and parsnips, though, so thanks for the inspiration!

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