Turnips are often mashed or added to soup or stew, but we like them roasted best of all. Be very careful cutting them, or ask an adult to help you: they’re tough!
- Cutting board
- Sharp knife (adult needed)
- Large bowl
- Vegetable peeler
- Measuring spoons
- Large rimmed baking sheet
- Wooden spoon or heatproof spatula
- Pot holders
- 2 pounds turnips, peeled and quartered
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- Turn the oven on and set the heat to 425 degrees.
- Put the turnips, oil, salt, and pepper in the bowl and mix well.
- Dump the contents of the bowl onto the baking sheet, making sure the vegetables are in a single layer.
- Once the oven temperature has reached 425 degrees, carefully put the baking sheet in the oven and bake until the vegetables are deeply colored on the outside and tender on the inside, about 30 minutes.
- Serve right away, or cover and refrigerate up to 2 days.
- Add 1 teaspoon dried rosemary or thyme to the bowl.
- Add a splash of balsamic or red wine vinegar when you take the turnips out of the oven.
- Substitute 1 pound butternut squash, carrots, beets, or sweet potatoes for 1 pound turnips.