Slow Roasted Potatoes Turnips & Apples
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.
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.