Roasted Salad Turnips
Preheat the oven to 425 degree F. Grease a baking sheet lightly with oil.
Slice the turnips about 1/4 inch thick. Combine the turnips, oil, and salt in large bowl. Toss gently to coat.
Pile turnips on prepared baking sheet, spreading them in as close to a single layer as possible.
Roast the turnips until they crisp up and turn golden around the edges, 15 to 20 minutes. Shuffle the turnips and roast for 5 minutes more. Remove from the oven and top with freshly ground pepper.
Adapted from Alana Chernila's Eating from the Group Up
Ingredients
Directions
Preheat the oven to 425 degree F. Grease a baking sheet lightly with oil.
Slice the turnips about 1/4 inch thick. Combine the turnips, oil, and salt in large bowl. Toss gently to coat.
Pile turnips on prepared baking sheet, spreading them in as close to a single layer as possible.
Roast the turnips until they crisp up and turn golden around the edges, 15 to 20 minutes. Shuffle the turnips and roast for 5 minutes more. Remove from the oven and top with freshly ground pepper.
Notes
