Traditional recipes

Roasted Turnips and Potatoes With Lime Juice and Parsley

Roasted Turnips and Potatoes With Lime Juice and Parsley

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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.


  • 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.

Watch the video: Garlic Butter Roasted Potatoes and Carrots. The Recipe Rebel (July 2022).


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