Balsamic Roasted Turnips and Brussels Sprouts

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
olive oil
crushed red pepper flakes
salt, pepper, onion and garlic powders to taste
balsamic vinegar
parmesan cheese
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.

Balsamic Roasted Turnips & Brussels Sprouts


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