AIP Friendly Rosemary-Garlic Roasted Turnips
Roasted root vegetables are a cornerstone of elimination-style eating, and this one delivers serious flavor without leaning on any of the usual suspects — no nightshades, no grains, no dairy, no eggs. Turnips are an underrated canvas, and when they hit a screaming-hot preheated pan, the edges caramelize into something genuinely crave-worthy. Six smashed garlic cloves and three sprigs of fresh rosemary do the heavy lifting here, infusing the olive oil with deep, aromatic flavor as everything roasts together. A finishing squeeze of fresh lemon juice brightens the whole dish right before it hits the platter, cutting through the richness in the best possible way. The technique matters too — spreading the wedges so they aren't touching is what gets you those golden, slightly crispy edges instead of a soggy pile. Optional fresh parsley adds a pop of color if you want to make it look as good as it tastes. This makes four servings, so it's an easy side to pull together on a weeknight or batch-cook for the week ahead.
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Learn more →Ingredients
4 servings
- 2 lbs turnips, peeled and cut into 1-inch wedges
- 3 tbsp olive oil
- 6 cloves garlic, lightly smashed and peeled
- 3 sprigs fresh rosemary
- ¾ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet on the center rack while the oven heats.
- 2
In a large mixing bowl, toss the turnip wedges with the olive oil, smashed garlic cloves, rosemary sprigs, salt, and ground ginger until the turnips are evenly coated.
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