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
pounds medium sized purple top turnip roots
tablespoons olive oil
sprigs fresh thyme
teaspoon kosher salt
teaspoon cracked black pepper
- 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