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Roasted Scarlet Turnips & Sautéed Greens


2-3 scarlet turnips, scrubbed and cut into 1/2-inch wedges
2-3 spring onions, bottom white parts quartered and green tops chopped
2 tablespoons olive oil
2 teaspoons lemon juice
3/4 teaspoon smoked paprika
Salt and pepper to taste
1 bunch greens (kale or collards), stems removed and chopped
3 large garlic cloves, sliced


  1. Preheat oven to 450 degrees. In a baking dish or rimmed baking sheet combine turnips, white parts of onions, 1 tablespoon of olive oil, 1teaspoon lemon juice, 1/2 teaspoon paprika and a pinch of salt. Toss to coat. Roast for 20-25 minutes, flipping halfway through.
  2. Meanwhile, in a medium skillet, heat remaining olive oil and lemon juice over medium-low heat. Add greens and garlic and stir to combine. Cook, stirring occasionally, for 3-5 minutes until greens brighten and become tender.
  3. Add 1/4 teaspoon paprika, green parts of onions, a pinch of salt and pepper and cook 1 minute more.
  4. Serve roasted turnips and greens together, on their own or over brown rice or herbed quinoa.