Any winter veg is good roasted in a hot oven (425). The roasting process caramelizes the sugars and sweetens the flavors. This applies to any root vegetable (carrot, rutabaga, potato, etc...) I recommend cutting them in small, french fry sized pieces, add a little EVOO, add a lot of course sea salt or kosher salt, add fresh ground pepper to taste. Roast on a sheet pan until the turnips soften and are caramelized on the sides turning occasionally so they don't burn.
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