I'm sure by now you all know how much I love my roasted vegetables-- from roasted Brussels sprouts, roasted carrots, roasted asparagus, roasted potatoes with rosemary and fleur de sel, roasted spiced sweet potatoes, roasted eggplants and red peppers, and so on.
I was surprised to see turnips in my CSA box as late as early June but was pleased to see it with several bunches of carrots. And so I roasted turnips and carrots, tossed with olive oil, fresh thyme, sea salt and ground pepper. I topped the roasted root vegetables with gremolata, a mixture of minced parsley, lemon zest, and garlic.
Roasted turnips and carrots
6 small carrots
3 medium turnips
2 tbsp olive oil
1/2 tbsp fresh thyme leaves
1 shallot thinly sliced
zest of half of lemon
1/2 tsp finely minced garlic
1/4 cup chopped flat-leaf parsley, finely minced
Preheat oven to 425.
Peel and slice the carrots in half lengthwise and then in half lengthwise again, leaving a 1/4" of stem attached. Clean the turnips, remove the tail and leave 1/4" of stem. Cut in half and then into 1/2" wedges.
Place vegetables in a medium bowl, drizzle with olive oil and season with salt and pepper. Toss to coat well. Sprinkle with thyme and shallots, toss again. Spread in a single layer in a pan, do not overcrowd, and roast until tender but not mushy, about 20 minutes.
Meanwhile, chop lemon zest finely and toss with minced garlic and minced parsley. Once vegetables are roasted, transfer to serving platter and sprinkle with gremolata. Serve immediately.