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Roasted Turnips with Balsamic Vinegar and Thyme

Roasted Turnips with Balsamic Vinegar and Thyme
  • Category

    Breakfast

  • Cusine

    American

Ingredients

2 large turnips

1 T olive oil

1 T balsamic vinegar

1/2 tsp. dried thyme

Salt and freshly ground black pepper to taste

chopped parsley

Directions

Preheat oven to 450F/230C. Spray a baking sheet with non-stick spray or olive oil. Cut the stem and root end off  the turnips and cut in half lengthwise. Peel turnips with vegetable peeler, then cut into bite-sized pieces. Whisk together olive oil, balsamic vinegar, thyme, salt, and pepper. Put turnips in a bowl and toss with the balsamic mixture, turning them over a few times so they’re well-coated with the oil and vinegar. Spread turnips in a single layer on the baking sheet, arranging them with a flat side down. Roast turnips 25 minutes; then remove the pan and turn each one over so a different side is touching the pan. Roast about 10 minutes more, until turnips are softened and lightly browned. Arrange cooked turnips on a serving plate and drizzle over a little more balsamic vinegar, if desired.   Season with a little more salt and fresh-ground black pepper and sprinkle with a little chopped parsley if desired. Serve hot.