ROASTED TURNIPS AND WINTER SQUASH WITH AGAVE GLAZE
Traditionally, this dish, from the Great Plains, would include timpsula, the wild turnip that grows in patches across the region. (Old Lakota harvesting stories tell of how the timpsula point the forager from one plant to the next.) In Lakota homes, the turnips are often braided and dried for use throughout the winter. Unless you live in the region, fresh timpsula is difficult to come by, as it's not sold commercially. It's also milder and slightly denser than the garden turnips we've substituted in this traditional pairing. The agave glaze adds a touch of sweetness to the vegetables, and the toasted sunflower seeds add crunch. Serve this with bison pot roast with hominy or spooned over wild rice for a comforting vegetarian meal.
Provided by Sean Sherman
Categories dinner, vegetables, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. In a large bowl, toss the turnips and squash with the oil, sage and salt. Divide the mixture between the 2 baking sheets, then spread in an even layer.
- Transfer to the oven on the middle and lower shelves, and roast for 20 minutes, stirring the vegetables and rotating the baking sheets halfway through. Reduce the heat to 400 degrees and continue to roast until tender and caramelized, another 10 to 20 minutes, stirring and rotating again halfway through.
- Remove from the oven and brush with the agave. Return to the oven and cook until the vegetables appear glossy, 2 to 3 minutes. Serve with sunflower seeds scattered on top.
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Radhika Sadhukan
[email protected]This recipe is a great starting point, but I would recommend experimenting with different spices and herbs to find your own unique flavor combination.
Michael Sheldrake
[email protected]The turnips were a bit too hard for my liking. I would recommend roasting them for a few minutes longer.
Accidental Genious
[email protected]This recipe is a bit too sweet for my taste. I would recommend using less agave nectar next time.
Gulnawaz Dildar
[email protected]I used butternut squash instead of winter squash and it turned out great. The agave glaze is amazing!
C Henao
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet glaze and the roasted vegetables were a hit.
Ridg Main
[email protected]I'm not a big fan of turnips, but this recipe changed my mind. The glaze really brings out the natural sweetness of the turnips.
ya nawzad
[email protected]This dish is so easy to make and it's so delicious. I love the combination of sweet and savory.
Max Thadeus
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The glaze is especially tasty.
Akila Ruwan
[email protected]This recipe is a great way to use up leftover turnips and winter squash. It's also a healthy and delicious side dish.
mike breezy
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the unique combination of flavors and textures.
Sebastian hIte
[email protected]This recipe was a hit with my family! The turnips and winter squash were roasted to perfection and the agave glaze added a delicious sweetness. We will definitely be making this again.