2 cups turnips, cut into 1 inch chunks
2 cups carrots, cut into large chunks
2 Tablespoons olive oil
1/4 cup lemon juice, preferably Meyer lemon
1 teaspoon lemon zest
2 Tablespoons raw sugar
Salt and pepper to taste
Preheat oven to 375 degrees. Line a
roasting pan with aluminum foil.
Place turnips and carrots in a glass or
ceramic bowl and toss with olive oil. In a separate
bowl combine lemon juice, zest, sugar and
seasonings. Stir until sugar is dissolved. Pour
over turnips and carrots and allow to sit at least
30 minutes, stirring occasionally.
Drain veggies and save the marinade.
Place turnips and carrots in lined pan. Roast 40
minutes, stirring every ten minutes to ensure
even browning. Serve at room temperature
with a drizzle of reserved marinade.