This easy roasted spring vegetable recipe uses one pan for glazing baby carrots and turnips, then wilting the turnip greens with bacon and onion to serve as a bed for the oven roasted vegetables. Other baby spring vegetables that can be roasted include parsnips and beets, along with the beet greens. Carrot greens and parsnip greens are not usually eaten because they are very bitter and can cause allergic reactions in some people. If you choose to eat carrot or parsnip greens, follow the same cautionary rules for eating mushrooms.
Roasted spring vegetables with wilted turnip greens and bacon
Makes 4 servings
1 bunch baby turnips* with greens
1 bunch baby carrots, greens discarded
1 ounce (1 slice) thick bacon, diced
1/4 teaspoon sea salt, divided
1 small (2 inch) spring onion, white part only, chopped
*Preferably 1 inch in diameter or smaller. If your turnips are 1-2 inches in diameter, halve or quarter them; if larger than 2 cut them in wedges.
- Preheat to 450°F. Prepare the carrots; cut the greens off of the carrots leaving about 1/2 inch stem. Discard the carrot greens. Prepare the turnips; cut the greens off of the turnip roots leaving about 1/2 inch stem. Wash the turnip greens and drain in a colander. Wash the root vegetables, scrubbing around the stems with a brush to remove any dirt and trim long roots to about 1/4 inch.
- In a large (10-12 inch), oven-proof skillet over medium heat, add the diced bacon. Cook, stirring occasionally, until lightly crisped, 3-5 minutes. Using a slotted spoon, remove the bacon to a large plate.
- Add the root vegetables to the skillet and sprinkle with 1/8 teaspoon salt. Stir or toss to coat the roots with the bacon fat and salt. Place skillet in the preheated oven and roast until roots are browned and very tender, 10- 30 minutes depending on size of vegetables. Check and stir the roots every 10 minutes during cooking.
- While the root vegetables roast, pinch off and discard the stems on the turnip greens. Cut the leaves into thick, 1-inch slices.
- When the root vegetables are tender, (be sure to use a pot holder to) remove the skillet from the oven. Transfer the vegetables to the plate with the bacon.
- Place the skillet with the bacon fat over medium heat. Add the sliced turnip greens, spring onion and remaining 1/8 teaspoon salt. Toss or stir for 2-3 minutes, or until greens are wilted. Transfer greens to a serving dish and top with reserved bacon and vegetables.
Oven roasted baby carrots and turnips with wilted greens and bacon is a wonderful accompaniment to roasted and grilled foods.