Roasted Turnips With Sorghum Syrup – a delicious recipe with purple, olive oil, thyme, kosher salt, cracked black pepper, sorghum. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425 degrees.
2
If your turnips are large, peel them. If not, leave the peel intact. Cut turnips in 1/2 inch pieces. Place on a baking sheet and drizzle olive oil over to coat. Toss the turnip pieces in the oil on the baking sheet and spread them so they are in a single layer.
3
Remove most of the leaves from the thyme sprigs and sprinkle them over the turnips along with the salt and pepper.
4
Roast turnips for 15 minutes. Remove the pan from the oven and toss the turnips. Return to the oven for 15 minutes more, or until a knife can be easily inserted.
5
Mix sorghum and water together in a small bowl. Remove turnips from the oven and spoon sorghum mixture over turnips. Toss and place pan back in oven for an additional 5 minutes until sorghum syrup coats the turnips. Serve warm.
71
kcal
Calories
8
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pounds medium sized purple top turnip roots, 2 tablespoons olive oil, 4 sprigs fresh thyme, 1/2 teaspoon kosher salt, and more.
Yes, Roasted Turnips With Sorghum Syrup falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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