This recipe is packed with antioxidants and seasonal nutrients for your immune system! Turnips are good sources of vitamins C and A, and organic balsamic vinegar is a source of resveratrol, another antioxidant. Use whatever root veggies you have on hand! This works with any kind of turnip, radish, rutabaga, or carrot.
2 pounds organic turnips, cut into ½ inch pieces
½ cup organic balsamic vinegar
1 tbsp raw local honey
1 tsp sea salt
¼ cup organic high polyphenol EVOO
Heat the oven to 350 degrees F.
Place the turnips on a baking sheet and place in the oven for 15 minutes.
Meanwhile, add the vinegar, honey, and salt to a large glass measuring cup.
Whisk until the honey is dissolved fully.
Add the EVOO and whisk until emulsified.
Pour over the half cooked turnips, mix well, and return the sheet pan to the oven for about 30 minutes, stirring occasionally.
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