When I was a kid, the thought of roasted turnips and brussels sprouts would have sent me running in the other direction. Well I grew up and now I can’t get enough of them! I admit, I only like a small amount of turnips, but my husband LOVES them! While trying to think of something to go as a side dish to our fried chicken, we decided to try roasting them together. It came out delicious! Of course, adding bacon to anything never hurts 🙂
Balsamic Roasted Turnips and Brussels Sprouts
2 turnips, peeled and quartered
1 pkg fresh brussels sprouts, washed, with the stems trimmed and cut in half
2 cloves garlic, sliced
1 pkg bacon pieces
crushed red pepper flakes
salt, pepper, onion and garlic powders to taste
1 tbsp butter
Preheat oven to 450.
In a large bowl, combine the turnips, sprouts and garlic. In a small skillet, heat up 1-2 tbsp olive oil over medium heat, then add bacon. Allow to fry until crisp, then drain the grease/oil over the vegetables. Set the bacon aside for now. Season the veggies to taste, then toss to distribute the seasonings and the oil. You may need to add a little more olive oil to fully (but lightly) coat it all. Empty into an oven-safe skillet and place in the oven. Leave in the oven until the veggies are getting soft and golden. Remove for a minute and drizzle the balsamic vinegar over the top, sprinkle on the bacon and toss. Return to the oven for about 5 more minutes.
Remove from oven again and top with parmesan cheese. Serve immediately.