Roasted turnips, carrots and leeks

We had a pound of turnips in our house and not much else so we had to eat them.  It isn't that I hate turnips, they are just not something I rush out to buy at the grocery store.  We got them in our coop and it was time to eat them.  In the past I have roasted the turnips by cutting them into pieces, tossing in olive oil and sea salt and baking until tender.  I like them that way with greens and beans.  I didn't have any greens on hand and am trying to stretch my food budget - i.e. I know a trip to the grocery store will likely cost me at least $50 even if I only go for greens (how does that happen anyway?)  I also had some leeks from coop, so I found this recipe at premeditatedleftovers.com and adjusted it a bit with what I had on hand.  The girls were not really impressed, but they ate the carrots and a few turnips - so not a complete failure.  We were going to an oscar party later so they were "saving room for party food" :)

Some recipes I use are not "outstanding" but I classify them as "good enough".  As in, "it is turnips and this isn't a bad way to eat them".  Sorry to all the die-hard turnip lovers out there.  For me, if I can kind of enjoy them that is "good enough" for me.  This recipe fit the bill.

Roasted Turnips, carrots and leeks

1 lb turnips (4 large or 6 small)
2-3 carrots
1 leek
1/2 cup apple juice
2 TBSP honey

Peel and cut the turnips and carrots into 1 inch pieces.  Thinly slice the leek (I use the white and most of the green parts).  Combine in baking dish and cover with mixture of apple juice and honey.  Bake at 400 for 40 minutes, stirring occassionally.

We also had some roasted acorn squash.  I feel kind of the same about acorn squash as I do about turnips - I love butternut squash and sweet potatoes, but acorn is not my favorite.  I do not like them with butter and maple syrup/brown sugar - the way I think most people prepare them.  I cut them into slices, tossed them in olive oil, sprinkled with parmesan cheese (Paul uses a veggie parmesan cheese substitute that we get near the tofu at Schnucks), and roasted them at 400 for 20 minutes.  They were "good enough" that way - I even took the leftovers for lunch.