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Roasted Salad Turnips with Garlic & Fresh Herbs

Ingredients

  • 1 lb Salad turnips, greens removed
  • 1-2 tbsp Extra virgin olive oil
  • 2 cloves Garlic
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
  • 1 tsp Fresh thyme or rosemary (or 1/2 tsp dried)
  • Optional: Squeeze of fresh lemon juice, grated parmesan, or red pepper flakes

Instructions

  1. Preheat to 425°F. Line a baking sheet with parchment paper for easy cleanup.

  2. Trim stems and scrub clean. No need to peel. Halve the small turnips and quarter the large ones.

  3. In a bowl, toss the turnips with olive oil, garlic, salt, pepper, and herbs until evenly coated.

  4. Spread in a single layer on the baking sheet (don’t overcrowd—this helps them caramelize).Roast for 18–22 minutes, flipping halfway through, until tender and golden brown.

  5. Remove from oven and finish with a squeeze of lemon juice or a sprinkle of parmesan if desired. Serve warm.