Everyone has some kind of food fixation.

It’s true.

For some people, it’s sweets; they love anything sugary, fruity or made with cake flour.

Others?

Pizza.

For some people it’s straight up junk or on the other end of the spectrum, they only like the fancy stuff.

While I can get into all those things sometimes, my biggest food fixation is vegetables; in fact, if I only have so much budget to work with you’re more likely to see a cart full of grains and veggies being wheeled out of the store by me than less veggies and more meat.

There’s just something about their versatility and how delicious they can be when made properly.

Yum!

One of my favorite ways to prepare vegetables is to roast them; roasting root vegetables in particular can take the sharpest tasting veggies in the vegetable kingdom and mellow them out, bring out their sweetness and change your whole perspective on them.

I’ve been known to roast carrots, radishes, parsnips the list just goes on and on so when my grandmother walked over to our house with a bag of turnips she wanted to share with us I couldn’t have been more excited; dinner is served!

What better way to take the sting out of the fact that you’re serving chicken nuggets for dinner;

“No, no, no you didn’t hear me; I said WITH roasted TURNIP FRIES!!!!”

Anyway, roasting root vegetables couldn’t be more simple, and in fact, the prep to get them in the oven is the most time consuming part of the process- once you get those thangs cooking they take care of business on their own.

Without further adieu, I give you Roasted Turnip Fries with Garlic;

Look at that little, filthy bag of heaven.

Clearly our first step is a good rinse and scrub.

Then a soak in warm water.

Then another rinse.

Preheat your oven to 400 degrees.

And get to peeling. 🙂

I cut them into wedges- that was difficult to photograph and my photography helper had left at that point.

Now prep your garlic.

I use my knife to crack the garlic and the skins slide right off.

Then I toss the cloves into the bowl with my turnip wedges.

Add a little extra virgin olive oil, kosher salt and fresh cracked pepper, then spread as evenly as possible on a sheet pan covered in aluminum foil (I spray the foil with a little cooking spray to keep the turnips from sticking.

Pop in the oven and chillax with your bad self- the directions I found online suggested they bake for about 45 minutes, but I ended up baking mine for about an hour to get their fullest flavor.

All ovens are different, though, so start checking yours at the suggested mark and test them.

When they’re sweet and tender they’re ready to rumble.

Ta-da!

They won’t brown up like potatoes, but man are they yummy- they are delicious by themselves or with any main dish you like.

I did, as mentioned above, serve them with chicken nuggets.

Nobody minded.

😉

Give these a try when you want a healthier alternative to potatoes and let me know what you think!!!!

Until next time!

Love,

The Chick and her Chickadee