Roasted Pears and Turnips with Rosemary Fennel Honey Butter
Early spring or fall turnips and pears taste wickedly delicious when drizzled with a fennel seed, fresh rosemary, and honey infused butter with sweet and bitter compliments for an easy to make, elegant side dish.
Ingredients
- 5 medium turnips peeled (younger ones are sweeter, older more bitter)
- 3 medium pears still firm
- 2 tbsp olive oil
- Sea salt and fresh ground black pepper to taste
Rosemary Fennel Honey Butter
- ½ cup butter
- 1 tbsp fennel seed
- ¼ cup honey
- 2 tbsp fresh rosemary chopped
Instructions
- Preheat oven to 325 F (180 C).
- Peel turnips. Quarter pears and remove seeds. Then chop both into 1/2 inch cubes.
- Place chopped turnips and pears in a bowl, then season with salt and pepper before drizzling with olive oil.
- Toss to coat and pop onto to a baking sheet. While pears and turnips are roasting, infuse the butter with the fennel seeds, rosemary, and honey.
- Roast in the oven until golden brown and tender - approximately 15-20 minutes.
- Remove and serve warm drizzled with the infused butter.
Rosemary Fennel Honey Butter
- Melt butter in a small pan over low heat.
- Add fennel seeds and chopped rosemary and cook until fennel seeds are fragrant, approximately 4 to 5 minutes. Pour in honey, stirring well to mix.
- Remove from heat and use immediately drizzled over vegetables, meat, or toast. Or store in the fridge up to two weeks.
