Roasted Turnips & Carrots

Roasted Turnips & Carrots

2 bunches Red Dog baby carrots, coarsely chopped
1 bunch Red Dog hakurei turnips, cubed
2 stems green garlic, chopped into 1/4″ pieces
2 tablespoons fresh thyme or oregano, chopped (or 1 tablespoon dried herbs)
2 tablespoons olive oil
Pinch of salt and pepper

Preheat oven to 400 degrees.

Trim the greens from the turnip roots and chop the roots into bite-sized pieces. Chop the carrots into similar-sized pieces.

Arrange the carrots and turnips on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with garlic pieces, herbs, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast on all sides.

Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.