Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds turnips (medium about 2-3 inches in diameter)
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly cracked black pepper (to taste)
  • 3 tablespoons unsalted butter
  • 5 fresh sage leaves
  • 1 clove garlic (smashed)

Instruction

  • Preheat the oven to 400 degrees F. Use the convection bake setting if you have it. Line a baking sheet with aluminum foil or parchment (optional for easy clean up).
  • Cut off the tops of the turnips and peel. If you do not peel, use a vegetable brush to clean the skins. Slice the turnips into quarters.
  • Put the turnips on the prepared sheet pan, toss with olive oil, and season with salt and pepper.
  • Bake in the preheated oven until tender about 30-35 minutes, tossing about halfway through.
  • During the last 10 minutes of roasting, prepare the brown butter. Melt the butter over medium heat. Cook for 2 minutes until the butter starts to become fragrant. Carefully drop in the sage leaves and smashed garlic clove. Swirl or stir the melted butter constantly for 2-3 more minutes. Remove from the heat immediately and discard the garlic clove, leaving the sage leaves. Drizzle the brown butter and sage over the roasted turnips and serve!