Roasted Turnips with Balsamic Vinegar and Thyme

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, for serving, optional

Directions

1. Heat your oven to 450F/230C. Coat a baking sheet with non-stick spray or olive oil.
2. Trim the stem and root ends from the turnips, then slice them in half lengthwise. Use a vegetable peeler to remove the skins, and cut the turnips into bite-sized pieces.
3. In a bowl, whisk together the olive oil, balsamic vinegar, thyme, salt, and pepper. Add the turnips and toss them through the mixture, turning them several times so they get nicely coated with the oil and vinegar.
4. Transfer the turnips to the baking sheet in one layer, setting them so a flat side is against the pan. Roast for 25 minutes, then take the pan out and flip each piece so another side is facing down. Return the pan to the oven and roast about 10 minutes more, until the turnips are tender and lightly browned.
5. Move the roasted turnips to a serving plate and, if you’d like, drizzle on a little more balsamic vinegar. If you happen to have the good aged Balsamic tucked away, this is a very nice moment for it. Add a bit more salt and freshly ground black pepper, sprinkle with a little chopped parsley if desired, and serve hot.