Roasting is one of my favorite ways to prepare vegetables. Quality time spent with some high heat in the oven transforms bitter, bland or even wilted vegetables into tender, slightly sweet and caramelized versions of themselves.
In the case of turnips, the peppery roots become milder, soft and even a little crisp during roasting. The mustard vinaigrette used in this recipe provides a nice punch of flavor that keeps them from becoming bland or boring. These turnips work well on their own as a side dish or as a component in a Buddha bowl or similar dish.
This is a follow-up recipe–to learn more about turnips, read this New Food Friday post.
- 1 lb turnips (about two large ones)
- 1 tsp Dijon mustard
- 1/2 tsp mustard seeds
- 1 tsp olive oil
- 1/4 tsp dried thyme
- salt and pepper, to taste
- 1-2 tsp lemon juice, as needed
- Preheat oven to 400F. Line a baking sheet with foil.
- Wash the turnips and cut off the ends. Peel them and cut into equal-sized pieces about 1 x 1/2 x 1/2 inch. Add them to the baking sheet.
- Mix together the mustard, seeds, olive oil, thyme and salt and pepper in a small bowl. Add lemon juice until the mixture is fluid but still fairly thick. It should drip slowly from a spoon. Drizzle over top of the turnips.
- Use your hands to toss everything together.
- Roast for 20-25 minutes, tossing after 15 minutes, until the turnips are tender and caramelized. Serve.