ROASTED TURNIPS with Balsamic Vinegar
ROASTED TURNIPS with BALSAMIC VINEGAR
(2-3 servings, recipe can be doubled. Recipe created by Kalyn.)
2 large turnips
1 T olive oil
1 T balsamic vinegar
1/2 tsp. dried thyme
Salt and freshly ground black pepper to taste
additional 1 tsp. balsamic vinegar for finishing (optional)
chopped parsley (for serving, optional)
Preheat oven to 450F/230C. Spray a baking sheet with non-stick spray or olive oil.
Cut the stem and root end off the turnips and cut in half lengthwise. Peel turnips with vegetable peeler, then cut into bite-sized pieces. Whisk together olive oil, balsamic vinegar, thyme, salt, and pepper. Put turnips in a bowl and toss with the balsamic mixture, turning them over a few times so they're well-coated with the oil and vinegar.
Spread turnips in a single layer on the baking sheet, arranging them with a flat side down. Roast turnips 25 minutes; then remove the pan and turn each one over so a different side is touching the pan. Roast about 10 minutes more, until turnips are softened and lightly browned.
Arrange cooked turnips on a serving plate and drizzle over a little more balsamic vinegar, if desired. (This is the time to use that expensive aged Balsamic if you're lucky enough to have some.) Season with a little more salt and fresh-ground black pepper and sprinkle with a little chopped parsley if desired. Serve hot.
"I DIDN'T COME THIS FAR JUST TO COME THIS FAR."