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Roasted Turnips and Carrots

Roasted Turnips and Carrots

Chopped turnips, carrots, parsnip, and sweet potato roasted with olive oil, lemon pepper, smoked paprika, and maple syrup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 140 kcal

Equipment

  • Large baking sheet
  • Parchment paper
  • Mixing bowl

Ingredients
  

Main Ingredients

  • 1 large turnip peeled and cut into 1 inch pieces
  • 2 medium carrots peeled and cut into 1 inch pieces
  • 1 parsnip peeled and cut into 1 inch pieces
  • 1 sweet potato peeled and cut into 1 inch pieces
  • 2 tbsp olive oil
  • 1 tsp lemon pepper seasoning
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 1 tbsp maple syrup

Instructions
 

Cooking

  • Heat. Heat the oven to 400 F and line a baking sheet.
  • Cut. Peel and cut the vegetables evenly.
  • Season. Toss with the oil and seasonings.
  • Roast. Roast 30 minutes, stirring halfway.
  • Glaze. Drizzle with maple syrup and roast 5 minutes more.

Notes

Substitutions: Use honey or balsamic vinegar for the maple syrup.
Tips: Keep the vegetables in a single layer.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.
Keyword Carrots, Parsnip, roasted turnips and carrots, Sweet Potato, Turnips