Gluten-Free Living

Roasted Potatoes and Turnips

Serves 5

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

Photo by Angela Sackett.

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