These pan-roasted turnips are subtly flavored with maple syrup, Dijon mustard, tarragon and bacon. The sweet maple is offset by the sharp mustard and the tarragon, and the crispy bacon works nicely 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 (overview with photos):
- Heat the oven and peel the turnips. Slice off both ends, then cut into 1-inch cubes. Toss with diced bacon.
- Transfer onto a large baking sheet. Roast until the turnips are soft and the bacon is crispy.
- Transfer to a plate lined with a paper towel.
- Melt unsalted butter in a saucepan. Whisk in maple syrup and cook for a minute, then whisk in Dijon mustard and cook until combined. Stir in finely chopped fresh tarragon. Toss the turnips and bacon with the sauce and serve immediately.
How to serve it:
Serve this side dish with roasted chicken or turkey.
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More delicious roasted vegetable side dishes:
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Full Printable Recipe
Maple Tarragon Roasted Turnips
These pan-roasted turnips are subtly flavored with maple syrup, Dijon mustard, tarragon and bacon.
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* (you need about three 6-inch sprigs with fully grown leaves or an equivalent amount for that)
Instructions
For the turnips:
- Heat the oven to 400 degrees F. Peel and cut the turnips into 1-inch cubes.
- 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 immediately.
Notes
*If fresh tarragon is not available, substitute 1 teaspoon dried tarragon.
Nutrition
Calories: 391kcal
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