Environmental Nutrition: Turn up for turnips!
Roast Turnip Medley
Serves 4
2 turnips, peeled and cut into 1-inch cubes
2 carrots, medium, cut into 1-inch slices
8 to 10 Brussels sprouts, halved or quartered
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar
1/4 cup dried cranberries, unsweetened
1. Preheat oven to 400 F.
2. Place turnips, carrots and Brussels sprouts onto a large sheet pan; drizzle with olive oil, and sprinkle with salt and pepper. Toss together.
3. Bake for about 25 minutes, turning half way through.
4. Remove from oven, toss with balsamic vinegar and top with cranberries.
Nutrition information per serving: 107 calories, 7 grams (g) fat, 1 g saturated fat, 11 g carbohydrate, 2 g protein, 3 g dietary fiber, 196 milligrams sodium, 5 g sugar
(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)
