Maple-Roasted Purple Top Turnips with Rosemary

Purple top turnips are surprisingly sweet once roasted. When paired with maple syrup and rosemary, they turn into a caramelized, savory side dish that works with roast chicken, pork, or hearty salads.

Ingredients (serves 4)

• 2 lbs purple top turnips, scrubbed and cut into 1-inch wedges
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp chopped fresh rosemary (or thyme)
• Optional: 1 tbsp apple cider vinegar or lemon juice for finishing

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment for easier cleanup.
2. In a large bowl, toss the turnip wedges with olive oil, maple syrup, salt, and pepper. Spread them in a single layer on the baking sheet.
3. Roast for 20 minutes, then flip the turnips and roast for another 10–15 minutes, until fork tender and deeply golden around the edges.
4. Sprinkle with rosemary and finish with a splash of apple cider vinegar or lemon juice. Taste and adjust salt before serving.

Tip: If your turnips are on the large side, peel them. Smaller, tender turnips can be scrubbed and roasted skin-on.