Some of us are guilty of passing up root vegetables for other veggies more commonly found on vines, but there is great nutrition and deliciousness to be had in root veggies! Get into the groove of using different root vegetables in your meals, starting with this delicious recipe using our Dill Infused Olive Oil. Light on ingredients and easy to make, it the perfect recipe to build upon. Of course, if you’re looking for a light appetizer, stop at just the recipe, but grilled turnips are also useful over quinoa, on salads, in Buddha bowls and in omelets. 

Ingredients:

• 1 large turnip, cubed
• 1 Tablespoon + 1 Tablespoon of Rocky Mountain Olive Oil Wild Anithos Dill Fused Olive Oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 teaspoons minced fresh dill
• 1 Tablespoon lemon juice

Directions:

If using wood skewers, soak in water for at least an hour before using.

To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with one Tablespoon of dill olive oil, salt, and pepper.

Preheat the grill to medium-low. Thread the turnips onto skewers and grill until lightly charred, 2 to 3 minutes on each side.

Combine the other one Tablespoon of the olive oil, along with minced dill and lemon juice into a bowl and whisk together. Drizzle the mix over the grilled turnips and serve while still hot.