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!