This Roasted Turnips recipe is an excellent substitute for roasted potatoes or grains. It is low in starch, substantial, and delish.
7 cups turnips peeled and cut into 1 1/2 -inch chunks (about 6 medium)
1 tablespoon avocado oil
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dry thyme
Generous pinch garlic powder

Preheat oven to 425 degrees F.
Toss turnips, oil, and salt if using in a large bowl. Spread out on a large rimmed baking sheet. Transfer to the oven. Roast, stirring once or twice, for 30 minutes.
Mix oregano, thyme, and garlic in a small dish. Remove the turnips from the oven. Sprinkle the turnips with the herb mixture and toss them with a spatula to coat
Return to the oven and roast, until the turnips are tender when pierced with a fork, and browned in spots, about 5 minutes longer. Serve warm.


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