Roasted Turnips with Sage Leaves
Ingredients
- 1-1/2 pounds turnips trimmed and cut into 1/2-inch pieces (see Notes)
- 2 teaspoons extra-virgin olive oil or to taste
- Kosher salt and freshly ground black pepper
- 30 to 40 fresh sage leaves
- 3 medium cloves garlic minced
Instructions
- Preheat the oven to 400°F. Cover a large cookie sheet with a piece of parchment paper.
- In a medium bowl, toss turnips and olive oil. Season with Kosher salt and freshly ground pepper.
- Add turnips to the prepared pan. Set the bowl aside.
- Roast turnips in the oven for 10 minutes.
- Meanwhile add sage leaves and garlic to the reserved bowl.
- Carefully add partially roasted turnips to the bowl and toss. (I lift the parchment paper from the cookie sheet and use it to transfer the squash to the bowl.) Transfer it back to the cookie sheet.
- Roast for another 10 minutes or so until the turnips are tender and browned in places and sage leaves are crispy.
- Serve immediately.
Notes
* Young, tender turnips are recommended as older turnips may not soften enough when roasted.
