Be still my heart because I always thought I hated turnips before trying them this way.
Hate is a strong word, for sure, but I truly never liked turnips before now. Does anyone else remember when Molly (the American Girl) was forced to stay at the table until she finished all her turnips? Just me, then? (insert crying laughing emoticon here). I don’t know why, you guys, but that is literally the mental image I have always had in my head when I think turnips. Molly the American Girl being forced to choke down turnips. I’m actually laughing as I type this right now because of the pure ridiculousness.
Anyway, please bear with me because these are not those turnips. Not even in the slightest bit! These turnips are sweet and delicious, and my boys and I took down every last one of these yesterday during snacktime. They are really THAT good. I swear it. I think Molly would approve.
For this recipe, I’m using the small white Tokyo turnips that are available at the market right now. They are much sweeter than “normal” turnips and you could literally eat them raw. If you can’t find these near you, you could certainly use regular turnips or a different root vegetable.
I love how simple this method is — all I did was toss the sliced turnips with melted salted butter and pure maple syrup. That’s IT, folks. They turned out so addicting and delicious that Grayson and I literally fought over the last one. 😉 I’m making more today!
Enjoy these, guys! They are super yummy and I think you’re gonna love ’em.
- 1 bunch Tokyo turnips small, white turnips
- 2 tbsp pure maple syrup
- 2 tbsp salted butter
- 1 pinch sea salt
Preheat oven to 400 and line a baking sheet with parchment paper.
Peel the turnips with a vegetable peeler and slice each turnip lengthwise. Tiny turnips can be left whole.
Melt the butter and mix with the maple syrup. Pour over the turnips and toss well. Place turnips on the prepared sheet pan and roast for 25 minutes, or until golden and caramelized.
Serve hot or at room temperature - they won't last long! 😉
I use the seasonal, small, white Tokyo turnips for this recipe. They are much milder than "normal turnips" and you can literally eat them raw. If you can't find them, you could try regular turnips or try a different root vegetable like carrots or beets!