Every week when I go to the farmer's market, I buy at least one fruit or vegetable which I normally never purchase.  Last weekend I bought turnips.  I remember liking them as a child, yet never having them often.  So when I finally picked some up, I had to go online for ideas on how to make them.  I decided to roast them.

My first inquiry was whether or not to peel them.  Turnips look so beautiful unpeeled, but I peeled them anyway to avoid the bitter fiber skin others mentioned.  I didn't however peel the russet potatoes for this recipe.  With this simple recipe, I was in heaven and the hubby was pleased too!

What you will need...

• 3-4 large organic turnips

• 3-4 organic russet potatoes

• 2 organic leeks

• 1/2 organic red onion

• 2 fresh rosemary sprigs

• 1/2 tbsp cumin

• 4 tbsp organic coconut or organic red palm oil

• sea salt to taste

• lemon pepper optional

• large baking pan

Preheat the oven to 425 degrees.  Now peel the turnips, then cut the turnips and potatoes in large cubes. Next cut the leeks and red onions in 1 inch sections.  Remove the fresh rosemary leaves from the stem and add all of the ingredients into the baking pan.

Massage the oil into the veggies and add any other seasonings of your choice.  I used organic red palm oil which adds to the golden brown color, yet cooking with organic coconut oil is still my favorite.  I added a bit more sea salt and also lemon pepper.  Roast your veggie medley for 50 minutes to an hour and stir at least once at the halfway mark. Now share and enjoy!

See more healthy organic recipes and smoothie ideas as well!

Images by Dawn Michelle