1 ½poundsturnipsmedium about 2-3 inches in diameter
1tablespoonextra virgin olive oil
Kosher salt and freshly cracked black pepperto taste
For the Garlic Sage Brown Butter
5fresh sage leaves
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!
Store leftover turnips in the refrigerator for 3-4 days. To Freeze: It’s better to freeze the turnips spread out on a sheet pan before putting them together inside a plastic freezer bag. This keeps them from sticking together and helps keep them whole and more presentable when serving from frozen. When the turnips are frozen solid, then put them inside the freezer bag, squeezing as much air out as possible. Freeze for up to 3 months.Reheating Turnips: Place on a sheet pan and bake at 350 degrees F 5-10 minutes, until heated through from the refrigerator or 20-30 minutes if frozen.
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