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Roasted Turnips and Radishes - Sweet Hakurei turnips and young radishes are tossed with olive oil and roasted with their greens in this simple and satisfying side dish. | justalittlebitofbacon.com
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Roasted Hakurei Turnips and Radishes

Sweet Hakurei turnips and young radishes are tossed with olive oil and roasted with their greens in this simple and satisfying side dish.
Course Side Dish
Cuisine American
Keyword hakurei turnips, roasted radishes, roasted turnips
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 125kcal
Author justalittlebitofbacon

Ingredients

  • 1 bunch radishes
  • 1 bunch Hakurei turnips, or other mild salad turnips
  • 3 tbsp olive oil
  • 1 tsp kosher salt

Instructions

  • Move the rack in the oven to the lower middle position. Place the roasting pan in the oven.
  • Preheat oven to 425F.
  • Slice the greens off the turnips and radishes.
  • Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely.
  • Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones.
  • In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan.
  • Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
  • Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt.
  • Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven.
  • Roast for 5 minutes more.

Notes

  • What is a bunch? One bunch is about 1/2 - 3/4 of a pound of turnips or radishes.
  • Choosing the Produce: Try to pick bunches with nice, green leaves since you will be eating them as well. Pick through the leaves once you have cut them from the vegetables and remove any yellow or brown leaves.
  • Crispier Veggies: If you want the vegetables and greens even darker and crispier, roast for 2-3 minutes more, but watch the pan carefully since they can go from beautifully brown to burnt rather quickly at this point.
  • Doubling: To double the recipe, use two roasting pans so you don't crowd the vegetables.

Nutrition

Calories: 125kcal