This is a great way to use turnips, mixed with any combination of red onion, carrots, potatoes or parsnips.
1 1/4 pound root vegetables, peeled and cut into uniform pieces
1/4 cup ketchup
1 tablespoon brown sugar
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons olive or canola oil
Preheat oven to 400 degrees F. Line a baking pan with heavy foil and arrange the vegetables on top in a single layer. In a small bowl, whisk together the remaining ingredients. Brush the mixture evenly over the vegetables. Place in the middle shelf of the oven, and roast about 1 hour, turning every 20 minutes and basting with any remaining sauce and pan juices, until the vegetables are charred outside and tender inside.
Serves 2.
From “Healthy Cooking for Two (Or Just You),” by Frances Price, R.D., 1995.
