This medley of vegetables and fruit is perfect for your fall and winter menus. This recipe will fill your home with wonderful aromas.

20 mins
1 hour 30 mins


  • 9"x13" casserole dish


  • 3 1/2 cups turnips, peeled and large diced
  • 1.5 lbs Little Potatoes, halved
  • 2 cups Granny Smith apples, peeled and large diced
  • 1 Tbsp lemon juice
  • 3/4 cup dried cranberries
  • (To taste) salt
  • 1/2 cup dark brown sugar
  • 1 tsp cinnamon
  • 4 Tbsp butter


  • Step 1

    Preheat oven to 350 °F. Spray a 9"x13" casserole dish with cooking spray and set aside.

  • Step 2

    Mix the brown sugar with the cinnamon and set aside.

  • Step 3

    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.

  • Step 4

    Sprinkle the top with the brown sugar mixture and dot on the butter. Roast uncovered in the oven for 45 minutes and then stir.

  • Step 5

    Increase temperature to 400 °F and roast another 45 minutes, stirring every 15 minutes until lovely and caramelized and veggies are tender.