Go Back
–+ servings

Slow Roasted Potatoes Turnips & Apples

Tara Noland
This medley of vegetables and fruit is perfect for your fall and winter menus. The Slow Roasted Potatoes Turnip and Apples fill your home with wonderful aromas.
4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Cuisine American
Servings 6 -7 servings

Ingredients
 

  • 3 1/2 cups peeled turnips large diced
  • 1 1/2 lbs. Terrific Trio Little Potato Company potatoes large ones cut in half
  • 2 cups peeled Granny Smith apples large diced
  • 1 Tbsp. lemon juice
  • 3/4 cup dried cranberries
  • Salt to taste
  • 1/2 cup dark brown sugar
  • 1 tsp. cinnamon
  • 4 Tbsp. butter
  • Cooking spray

Instructions
 

  • Preheat oven to 350F. Spray a 9x13" casserole dish with cooking spray and set aside. Mix the brown sugar with the cinnamon and set aside.
  • Toss the cut and peeled apples with the lemon juice. Add them along with the potatoes, turnip and cranberries to the prepared dish. Salt to taste.
  • Sprinkle the top with the brown sugar mixture and dot on the butter. Roast uncovered in the oven for 45 min. and then stir.
  • Increase temperature to 400F and roast another 45 min. stirring every 15 min. until lovely and caramelized and veggies are tender.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!