This medley of vegetables and fruit is perfect for your fall and winter menus. This recipe will fill your home with wonderful aromas.
- 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
Preheat oven to 350 °F. Spray a 9"x13" 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 minutes and then stir.
Increase temperature to 400 °F and roast another 45 minutes, stirring every 15 minutes until lovely and caramelized and veggies are tender.