High-heat roasting caramelises apple and turnip wedges, turning them into the perfect side dish for fall or winter meals.
2 tablespoons olive oil
2 cloves garlic, peeled and minced
2 teaspoons fresh thyme
1 pound turnips (3 medium turnips)
1 pound apples (2 large apples)
Freshly ground black pepper
Adjust oven rack to the center position and preheat oven to 450 degrees. Line a sheet pan with parchment.
Add the olive oil, garlic, and thyme to a medium bowl.
Peel and trim the turnips, and cut each into chunky wedges. Halve, core and slice the apple into wedges about the same size as the turnip wedges. Add the turnip and apple to the bowl with the oil. Add salt and pepper to taste, and toss everything together very well so the turnips and apples are evenly coated with oil and seasoning.
Tip the turnip, apple, and any residual oil onto the sheet pan in a single layer. Roast for 25-35 minutes, or until the turnips are tender throughout, and nicely caramelized and brown. After 15 minutes, check the wedges and flip any that are already deeply brown on the bottom.
Remove from oven and serve right away.
Note: I used Fuji apples here, which were lovely and roasted to sweet, soft wedges which still held together. For a firmer roasted apple, use a Granny Smith or similar tart, baking-type of apple.
Recipe by Northwest Edible Life at http://nwedible.com/roasted-caramelized-turnips-and-apples-recipe/