Roasted Salad Turnips
2 T olive oil
2 bunches salad turnips, no greens, washed but not peeled
1 t kosher slat
1Preheat the oven to 425 degree F. Grease a baking sheet lightly with oil.
2Slice the turnips about 1/4 inch thick. Combine the turnips, oil, and salt in large bowl. Toss gently to coat.
3Pile turnips on prepared baking sheet, spreading them in as close to a single layer as possible.
4Roast 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.