I’m not usually wild about turnips but they make a great base to this sweet, salty and a little bit tangy side dish. I was pleasantly surprised to hear Grace ask for seconds, which I credit to the pear and pecan combo. Give it a try! Hope you enjoy the recipe.
- I bunch of small turnips, sliced
- 1/2 pear, chopped
- 1/4 pecans, chopped
- 2 tablespoons of extra virgin olive oil
- Pinch of salt and pepper
- 2 large spoonfuls of crumbled blue cheese
- Handful of fresh parsley, chopped
- Balsamic vinegar to taste
- Handful of spinach, loosely chopped (optional)
- Preheat oven to 350 degrees Fahrenheit.
- In a medium sized baking dish, spread out pears, turnips and pecans evenly. Toss in olive oil, salt and pepper. Bake until soft, nearly translucent (see photo) and fragrant, about 20 minutes.
- Once cooked, toss in blue cheese, parsley and balsamic vinegar.
- Serve and enjoy!
- The roasted turnips and pears are great finger foods for babies!
- This would be great over a large bed of spinach for a warm salad.
- While I think blue cheese is the best option for this dish, a good chevre would be a nice substitute for adults or children who’d like a milder cheese.