Roasted Lemon and Rosemary Turnips

Ingredients

  • 3 cups turnips, washed and diced 

  • 1 Tablespoon Olive Oil 

  • 1/3 cup low-sodium chicken broth 

  • 3 garlic cloves, minced 

  • 1 teaspoon oregano, dried 

  • 1 teaspoon rosemary, dried 

  • 2 Tablespoon lemon juice 

  • ½ teaspoon salt (optional)  

Directions

  1. Preheat oven to 400 degrees F. Wash hands with soap and water.  

  1. Mix oil, broth, garlic, oregano, rosemary, and lemon juice together in a small bowl. Toss with diced turnips. 

  2. On a cookie sheet, or shallow pan, place coated turnips in the oven for 25 minutes. Take out and flip. Bake another 25 minutes and serve. 

Store in an airtight container in the refrigerator for up to four days. 

 
 

Total Time
70 min
Prep Time
15 min
Servings
6
Nutrition Facts

per 1/2 cup serving:
Calories: 45 

Fat: 2.5 g

Saturated Fat: 0.5 g

Sodium: 50 mg

Carbohydrates: 5 g

Added Sugar: 0 g

Dietary Fiber 1 g

Protein: 1 g