These Roasted Potatoes and Turnips are packed with flavor and look great. Serve as a side to any holiday meal for something new and appealing to the eye, too.
- 1 pound red potatoes (scrubbed clean)
- 1 pound small white turnips
- 3 tablespoons olive oil
- 1½ teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons smoked paprika
- 1/3 cup fresh, chopped parsley
- ¼ cup Parmesan cheese
Preheat oven to 375° F. Start by cutting both potatoes and turnips into small, bite-sized wedges and placing into large bowl. Add oil, salt, pepper, paprika and parsley to the bowl. Toss everything together well and then pour out on to a cookie sheet lined with parchment. Finally, sprinkle with Parmesan cheese and bake for 20 to 30 minutes or until tops are golden brown. Serve hot.
Nutrition Analysis: 300 cal, 10 g fat, 5 mg chol, 790 mg sodium, 49 g carbs, 9 g fiber, 2 g sugar, 6 g protein.
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.