Prep Time:35 minsTotal Time:35 minsServings:8Yield:4 cupsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:8Yield:4 cups
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:8
Servings:
8
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundturnips, peeled and cut into 1-inch pieces1poundcarrots, cut into 1-inch pieces2tablespoonsextra-virgin olive oil, divided¾teaspoonsalt, divided½teaspoonground pepper, divided1poundbeets, peeled and cut into 1-inch pieces½cuptomato puree¼cuphoney¼cupcider vinegar2tablespoonsminced chipotle peppers in adobo sauce1teaspoonWorcestershire sauce¼cupchopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
1poundturnips, peeled and cut into 1-inch pieces
1poundcarrots, cut into 1-inch pieces
2tablespoonsextra-virgin olive oil, divided
¾teaspoonsalt, divided
½teaspoonground pepper, divided
1poundbeets, peeled and cut into 1-inch pieces
½cuptomato puree
¼cuphoney
¼cupcider vinegar
2tablespoonsminced chipotle peppers in adobo sauce
1teaspoonWorcestershire sauce
¼cupchopped fresh cilantro
DirectionsPreheat oven to 425 degrees F.Toss turnips and carrots in a large bowl with 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Spread onto two-thirds of a large rimmed baking sheet. Toss beets with the remaining 1/2 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread on the empty side of the pan. Roast, stirring once, until tender, 25 to 30 minutes.Meanwhile, whisk tomato puree, honey, vinegar, chipotles, Worcestershire and the remaining 1/4 teaspoon salt in a saucepan. Heat over low heat, whisking occasionally, until hot, about 10 minutes. Remove from heat; cover to keep warm.Arrange the vegetables on a serving platter. Drizzle with 1/3 cup of the sauce (reserve the rest for another use) and top with cilantro.TipsTo make ahead: Refrigerate barbecue sauce (Step 3) for up to 1 week.Originally appeared: EatingWell Magazine, April 2019
Directions
Preheat oven to 425 degrees F.Toss turnips and carrots in a large bowl with 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Spread onto two-thirds of a large rimmed baking sheet. Toss beets with the remaining 1/2 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread on the empty side of the pan. Roast, stirring once, until tender, 25 to 30 minutes.Meanwhile, whisk tomato puree, honey, vinegar, chipotles, Worcestershire and the remaining 1/4 teaspoon salt in a saucepan. Heat over low heat, whisking occasionally, until hot, about 10 minutes. Remove from heat; cover to keep warm.Arrange the vegetables on a serving platter. Drizzle with 1/3 cup of the sauce (reserve the rest for another use) and top with cilantro.TipsTo make ahead: Refrigerate barbecue sauce (Step 3) for up to 1 week.
Preheat oven to 425 degrees F.
Toss turnips and carrots in a large bowl with 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Spread onto two-thirds of a large rimmed baking sheet. Toss beets with the remaining 1/2 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread on the empty side of the pan. Roast, stirring once, until tender, 25 to 30 minutes.
Meanwhile, whisk tomato puree, honey, vinegar, chipotles, Worcestershire and the remaining 1/4 teaspoon salt in a saucepan. Heat over low heat, whisking occasionally, until hot, about 10 minutes. Remove from heat; cover to keep warm.
Arrange the vegetables on a serving platter. Drizzle with 1/3 cup of the sauce (reserve the rest for another use) and top with cilantro.
Tips
To make ahead: Refrigerate barbecue sauce (Step 3) for up to 1 week.
Originally appeared: EatingWell Magazine, April 2019
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Nutrition Facts(per serving)96Calories4gFat15gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
