Best 2 Roasted Turnips And Pears With Rosemary Honey Drizzle Recipes

Roasted turnips and pears make an excellent combination of hearty and sweet, amplified when complemented with a rosemary honey drizzle. Turns out, the humble turnip, with its subtly bitter flavor and high nutrients, pairs nicely with the soft, succulent sweetness of pears. When roasted, the turnips caramelize, drawing out a complex flavor that the pears enhance, while the honey and rosemary add layers of savory and herbaceousness to balance the sweetness. Really, though, the magic of this dish is in its simplicity. With just a few easily accessible ingredients and a short cooking time, roasted turnips and pears offer an elegant side or even entree that can both impress and comfort.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED TURNIPS AND PEARS WITH ROSEMARY-HONEY DRIZZLE

Roasted Turnips and Pears with Rosemary-Honey Drizzle image

Topped with herb-laden honey butter, earthy turnips and seasonal pears make a memorable side dish. This recipe comes from Susie Middleton's "Fast, Fresh & Green" cookbook.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Brussels Sprouts with Orange-Butter Sauce

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 7

Ingredients

6 medium purple-topped turnips (14 to 15 ounces), unpeeled and cut into 1/2- to 3/4-inch cubes
2 firm ripe Bosc pears (about 7 ounces each), unpeeled, cored, and cut into 1/2-inch cubes
1/4 cup vegetable oil
1 1/2 teaspoons coarse salt
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon chopped fresh rosemary

Steps:

Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
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.
Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.

CARAMEL PEARS WITH ROSEMARY, HONEY AND WALNUTS

Caramel Pears With Rosemary, Honey and Walnuts image

This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve with vanilla ice cream, if desired.

Provided by David Tanis

Categories easy, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 13

Ingredients

6 small, slightly under-ripe pears, such as Bartlett, unpeeled, halved and cored
2 star anise pods
1 (2-inch) piece cinnamon stick
1/2 teaspoon fennel seeds
2 whole cloves
1/2 cup light brown sugar
1/2 cup golden raisins
1/4 cup dark rum
3 tablespoons lemon juice
3 tablespoons unsalted butter, cut in small cubes
2 tablespoons mild honey
1 tablespoon rosemary leaves, from a small sprig
1/2 cup roughly chopped walnuts

Steps:

Heat oven to 400 degrees. Choose a baking dish or roasting pan large enough to hold pears in one layer, or use 2 pans. Scatter star anise, cinnamon stick, fennel seeds and cloves on bottom of dish.
Put pears in a large mixing bowl. Add brown sugar, raisins, rum and lemon juice. Coat pears evenly with mixture. Transfer to baking dish, cut-side down, in one layer. Dot with butter.
Bake, uncovered, until pears are soft and well caramelized, about 45 minutes. Remove pears from oven, and let them sit at room temperature. Shortly before serving, drizzle the pears with honey, and sprinkle them with rosemary leaves and chopped walnuts. Bake for 10 minutes. Serve warm with plenty of sauce from the baking pan.

Tips:

Choose the right turnips. Look for small, tender turnips with smooth skin. Avoid any turnips that are bruised or have cuts.
Roast the turnips and pears separately. This will help ensure that both vegetables cook evenly.
Use a high-quality olive oil. This will help bring out the flavor of the turnips and pears.
Add the honey and rosemary towards the end of roasting. This will help prevent the honey from burning and the rosemary from getting too crispy.
Serve the turnips and pears warm. They can be enjoyed as a side dish or as a main course.

Conclusion:

Roasted turnips and pears with rosemary honey drizzle is a delicious and healthy dish that is perfect for a fall or winter meal. The turnips and pears are roasted until tender and caramelized, and the rosemary honey drizzle adds a touch of sweetness and complexity. This dish is sure to be a hit with your family and friends.