Author Notes: Roasted turnips become caramelized, sweet, and tender. I decided to substitute sorghum for the honey mixture I usually use when roasting turnips after reading a recent issue of Southern Living. Sorghum is a light brown syrup used frequently throughout the southern United States. If you can't find sorghum, make the syrup mixture with honey or maple syrup instead. - headspace canning
- 2 pounds medium sized purple top turnip roots
- 2 tablespoons olive oil
- 4 sprigs fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 teaspoons sorghum
- 1 tablespoon water
- Preheat oven to 425 degrees.
- If your turnips are large, peel them. If not, leave the peel intact. Cut turnips in 1/2 inch pieces. Place on a baking sheet and drizzle olive oil over to coat. Toss the turnip pieces in the oil on the baking sheet and spread them so they are in a single layer.
- Remove most of the leaves from the thyme sprigs and sprinkle them over the turnips along with the salt and pepper.
- Roast turnips for 15 minutes. Remove the pan from the oven and toss the turnips. Return to the oven for 15 minutes more, or until a knife can be easily inserted.
- Mix sorghum and water together in a small bowl. Remove turnips from the oven and spoon sorghum mixture over turnips. Toss and place pan back in oven for an additional 5 minutes until sorghum syrup coats the turnips. Serve warm.
- This recipe was entered in the contest for Your Best Root Vegetable Side