Basic Roasted Turnips
Recipe from Fine Cooking Magazine

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the turnips with olive oil and salt and pepper before roasting. Or toss the turnips with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.


Basic Roasted Turnips

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Servings: Serves three to four
Related Categories: Seasonal, Thanksgiving, Vegetables, Winter
 
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Ingredients
  • 1  pound
    turnips, peeled and cut into 3/4- to 1-inch pieces
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  • 1 to 3  tablespoons
    extra-virgin olive oil
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  • 1/2  teaspoon
    kosher salt; more to taste
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  •  
    Freshly ground black pepper
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  •  
    Fresh lemon juice (optional)
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Directions
1.
Position a rack in the center of the oven and heat the oven to 475 degrees F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the turnips with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
2.
Turn the turnips out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the turnips until browned on bottom, 10 to 15 minutes. Flip and continue to roast until tender, about 5 minutes.
3.
Return the turnips to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice or another flavoring, if using.

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