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