These pan-roasted turnips are subtly flavored with maple syrup, Dijon mustard, tarragon and bacon. The sweetness of the maple is offset by the sharp mustard and the fresh tarragon, and the crispy bacon works perfectly with the soft turnips.
For more great side dishes for poultry, check out these nutmeg sweet potato stacks, these apple cider green beans with thyme or this curried corn with basil and coconut milk.
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Ingredients:
For the turnips:
For the sauce:
*If fresh tarragon is not available, you can substitute dried tarragon.
How to make it:
Prep turnips and bacon:
Step 1. Heat the oven to 400 degrees F. Peel 2 ½ pounds turnips, cut off both ends, then cut into 1-inch cubes. In a large bowl, toss the turnip with 6 ounces diced bacon.
Step 2. Transfer onto a large baking sheet.
Roast turnips and bacon:
Step 3. Roast until the turnips are soft and the bacon is crispy (35-40 min.), stirring the mix every 10 min. Using a slotted spoon, transfer the mix onto a plate lined with paper towel. Set aside.
Cook the sauce:
Step 4. To make the sauce, melt 2 tablespoons unsalted butter in a saucepan.
Step 5. Whisk in 2 tablespoons maple syrup and cook for a minute until fully combined.
Finish the sauce:
Step 6. Whisk in 2 teaspoons Dijon mustard and cook until combined, then stir in 1 tablespoon finely chopped fresh tarragon. Toss the turnips and bacon with the sauce and serve.
How to serve it:
Serve this side dish with roasted chicken or turkey.
More delicious roasted vegetable side dishes:
- Rosemary Roasted Butternut Squash with Brown Sugar Pecans
- Roasted Fall Vegetables with Mustard Seeds and Bacon
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Recipe Card
Maple Tarragon Roasted Turnips
Ingredients:
For the turnips:
- 2 ½ pounds turnips (4-6 turnips)
- 6 ounces bacon (~6 thin slices), diced
For the sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped fresh tarragon*
Instructions:
For the turnips:
- Heat the oven to 400 degrees F.
- Peel and cube the turnips.
- In a large bowl, mix turnip and bacon, then transfer to a baking sheet.
- Roast until the turnips are soft and the bacon is crispy (35-40 min.), stirring everything around every 10 min. to make sure the turnips brown evenly.
- Transfer to a paper towel-lined plate using a slotted spoon. Set aside.
For the sauce:
- In a small pan, melt the butter.
- Whisk in the maple syrup and cook for a minute until fully combined.
- Whisk in the mustard and cook until combined, then stir in the tarragon.
- Toss the vegetables with the sauce and serve as a side dish with chicken or turkey.
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