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Serves 4 (serving size: 1/2 cup)
Roasting the turnips softens their peppery bite, resulting in a caramelized flavor that goes perfectly with smoked paprika. Pair with roasted pork tenderloin and a salad to make an easy, company-worthy dinner.
Ingredients
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 1 teaspoon smoked paprika
- 2 medium turnips
- 12 ounces halved baby Yukon Gold potatoes
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
Nutritional Information
- Calories 144
- Fat 7g
- Satfat 1g
- Unsatfat 6g
- Protein 2g
- Carbohydrate 21g
- Fiber 3g
- Sugars 3g
- Added sugars 0g
- Sodium 309mg
- Calcium 9% DV
- Potassium 3% DV
How to Make It
Preheat oven to 450°F. Heat olive oil in a small skillet over medium. Add minced garlic cloves and smoked paprika; cook until fragrant, about 2 minutes. Peel turnips, and cut into wedges. Combine turnip wedges, halved baby Yukon Gold potatoes, and garlic oil in a large bowl; toss. Place on a baking sheet lined with parchment paper. Bake until golden, about 20 minutes, stirring halfway through. Toss with chopped fresh parsley, fresh lime juice, and kosher salt.
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