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
Ingredients
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2 pounds
medium sized purple top turnip roots
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2 tablespoons
olive oil
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4 sprigs
fresh thyme
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1/2 teaspoon
kosher salt
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1/4 teaspoon
cracked black pepper
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2 teaspoons
sorghum
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1 tablespoon
water
Directions
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Preheat oven to 425 degrees.
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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.
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Remove most of the leaves from the thyme sprigs and sprinkle them over the turnips along with the salt and pepper.
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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.
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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.
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