Description
A simple and delicious Christmas side dish featuring roasted beets and turnips seasoned with olive oil, salt, and pepper, then garnished with fresh parsley. Perfectly tender and slightly browned, this duo brings vibrant color and earthy flavors to your holiday table.
Ingredients
Scale
Vegetables
- 4 cups beets, peeled and cut into 1” cubes
- 4 cups turnips, peeled and cut into 1” cubes
Seasoning
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
Garnish
- Fresh parsley, chopped (to garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F (204°C). Line a baking sheet with foil or parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Vegetables: Spread the cubed beets on one half of the baking sheet and the turnips on the other half. Drizzle with olive oil and toss to coat evenly, ensuring an even layer without overlapping for optimal roasting.
- Season and Roast: Sprinkle salt and freshly ground black pepper evenly over the vegetables. Roast in the preheated oven for 45 to 50 minutes until the vegetables are tender and slightly browned, stirring or flipping halfway for even cooking.
- Serve: Transfer the roasted beets and turnips to a serving bowl. Sprinkle with chopped fresh parsley as a garnish. Serve warm as a flavorful holiday side dish.
Notes
- For easier peeling, roast the beets whole wrapped in foil before dicing, if desired.
- You can substitute fresh thyme or rosemary for parsley for a different herb flavor.
- Adjust salt and pepper to taste depending on dietary preferences.
- Roasting time may vary depending on the size of the vegetable cubes; check tenderness by piercing with a fork.
- This dish can be prepared a day ahead and reheated gently before serving.
