A Little Rosemary and Time

Experiencing life through trial, error and lots of food.

  • Home
  • About
  • Contact
  • Privacy Policy
  • Home
  • Health & Wellness
  • Recipes
  • Sustainable
  • Travel
  • Anecdotes

July 8, 2015 by alittlerosemary

Cinnamon Roasted Taproots

I love coming up with sexy food titles such as this.  And by “sexy” I mean, you read the title and go, “Wtf, Kelsey??”

If you can’t handle the suspense though, we’re roasting up some summer goodies: beets, turnips and radishes!

It’s all about having fun, right?

Cinnamon Roasted Taproots

Tuesday I headed back down to Maryland to visit my mom and see my dad who will be coming later in the week. I wasn’t in a rush so on my way down, I stopped by to see my egg guy, Fred about picking up a dozen. Often times, when I go to visit him, the conversation usually changes to “Oh, have you tried this?” or “Come check _____ out in the garden!” and I quickly I find myself leaving with a lot more than just eggs.

Beets, Radishes and Turnips

Beets, Radishes and Turnips

This trip, I found myself leaving with several loaves of bread and a 5 gallon bucket full of some of the biggest turnips and beets I’ve ever seen in my life! He explained to me that with all the rain Maryland has been getting, they’ve just been taking off and growing like crazy. They’re still very sweet and tender, but due to their size they’re just too big to sell and as one thing lead to another I ended up with a ton of them in the trunk of my car.

I’m honestly not entirely sure what I’m going to do with so many but I’ve already been researching different recipes and pickling ideas. One thing for sure is that I know I’ll be eating a lot of these guys this week (and next too!)

Cinnamon Roasted Taproots

Roasting is always a good way to make things in mass- right?

Absolutely!

This recipe is really quick and easy to throw together and can be done with any combination of the three. I made this one with a little less than equal portions (a little more turnips and a little less radishes).

Cinnamon Roasted Taproots

Cinnamon Roasted Taproots

Serves 3-4

6-7 Cups Chopped (less than 1/2 in thick) Beets, Turnips and Radishes (ends trimmed and outsides scrubbed)
1/4 Cup Olive Oil
2 TBSP Red Wine Vinegar
1 TBSP Molasses
1 TBSP Maple Syrup
1 tsp Cinnamon
1/2 tsp Smoked Paprika
1/2 tsp Salt
3oz Crumbled Goat Cheese
Small handful of mint

Preheat oven to 425°F.

In a small bowl, mix together the olive oil, vinegar, molasses, maple syrup, cinnamon, smoked paprika and salt. Toss together with the chopped taproots on a baking sheet, making sure to coat each piece.

Bake for 30-40 minutes until cooked through and slightly browned on the outside and edges.

Allow the roots to cool and toss with crumbled goat cheese and torn mint just before serving.

Cinnamon Roasted Taproots

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • TheNutritiousKitchen

    These photos are stunning!! This is sucha great idea for a summer bbq side dish 🙂 Pinning!!

    • Kelsey M

      Thanks a bunch! It should work really well as a dish you can make in bulk and in advance 🙂

  • Pamela @ Brooklyn Farm Girl

    With so many radishes in the garden right now, this is a perfect dish to make!

    • Kelsey M

      Radishes just seem to take over, don’t they??

  • grace

    i’ve never prepared turnips or beets, but i suspect this is exactly how i would choose to do it!

    • Kelsey M

      A quick and easy way to get started 🙂

  • Natalie Uy

    Beets are always sexy haha. This looks so good – simple to make while appearing super gourmet. Thanks for sharing 🙂

    http://www.obsessivecooking.com

    • Kelsey M

      Beets are probably the sexiest. Gotta say… 😉

About Me:

Hey there- I'm Kelsey! I'm a has-been big city living, bodybuilding, all-or-nothing kind of gal who is currently enjoying a slower life in a small town off the Chesapeake Bay. I try to travel as much as possible and adore food. I am currently working towards becoming a Registered Dietician. Read More…

Follow on Social Media

  • View ALittleRosemaryAndTime’s profile on Facebook
  • View alittlerosemary’s profile on Twitter
  • View alittlerosemary’s profile on Instagram
  • View alittlerosemary’s profile on Pinterest

Top Posts

Sleepy Time Tea & Cold and Flu Season Tea
Grilling Time! Portobello Pineapple Shish Kebabs.
A Little Introduction to Purslane!
Types of Fall Squash (and How to Use Them)
Sweet and Tangy Roasted Patty Pan Squash
Nutty Fall Granola: What to do with Squash Seeds

Search

Subscribe by Email

Subscribe & receive weekly post notifications + special emails only for subscribers!

Check out IG Gold

Load More...
Follow on Instagram

BlogLovin

A Little Rosemary and Time

AMAZON AFFILIATE DISCLOSURE

A Little Rosemary and Time is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
  • Home
  • About
  • Contact
  • Privacy Policy