adapted from Susie Middleton’s “Fast, Fresh & Green” cookbook
Great with white salad turnips
6 turnips (14 to 15 ounces unpeeled and cut into 1/2 to 3/4 inch cubes)
2 bosc pears (firm ripe, 7 ounces each unpeeled cored and cut into 1/2 inch cubes)
1/4 cup vegetable oil
11/2 tsps coarse salt
2 tbsps unsalted butter
2 tbsps honey
1 tbsp fresh rosemary (chopped)
1. Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
2. In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheets halfway through baking.
3. Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
4. Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.