Deborah Geering is a freelance food writer based in Atlanta.
Ingredients:
2 tablespoons olive oil, divided 2 medium sweet potatoes, peeled and diced into uniform, bite-size pieces Salt and pepper 1 bunch sweet salad turnips with greens 1/4 cup dried cranberries
Preparation:
Preheat the oven to 450 degrees. Drizzle 1 tablespoon plus 2 teaspoons oil in a baking dish, add the sweet potatoes, and toss to coat with the oil. Sprinkle generously with pepper and salt, and roast 10 minutes.
Meanwhile, remove the greens and a few stems from the turnips, chop small, and wash and dry. Set aside. Wash and trim the turnips, and halve or quarter into bite-size pieces. After the sweet potatoes have roasted for 10 minutes, add the turnips and cranberries, toss to coat with some of the oil in the pan, and continue roasting until vegetables are lightly browned, about 10 more minutes. Season to taste with salt and pepper.
Heat the remaining 1 teaspoon oil in a sauté pan over medium-high heat. Add the greens and sauté, turning occasionally, until tender, about 5 minutes. Toss with the roasted vegetables; adjust seasonings before serving.