I recently ran a Google search for “roasted turnips with herbs,” and nothing came back. So I decided I’d better publish this one, for all you herb and turnip fans.
This treatment also lends itself to potatoes, parsnips, and rutabagas.
2 lbs medium-sized turnips, pared and sliced into half-moons
2 T olive oil
1 T maple syrup
1 T minced garlic
1-1/2 t rosemary, crushed*
1 t thyme
1/4 t oregano
1/2 t kosher salt
1 t freshly-ground black pepper
Toss everything together and put it on an oiled baking sheet. Roast, stirring occasionally, until turnips are tender, about a half hour.
*I used to just use the rosemary out of the jar, until one year I saw my nephew’s reaction. He was sitting under the Christmas tree eating my roasted potatoes, and he thought that a bunch of pine needles had dropped onto his plate! Now I crush up the rosemary with a mortar and pestle.
You can make an alternative version of this: Leave out the garlic and substitute dill, parsley, and basil for the herbs.