- 2 pounds turnips (4 to 5 medium), peeled and cut into chunks
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 1/2 cup freshly grated Parmesan
- 1/4 cup chopped fresh flat leaf parsley
Preheat the oven to 475°F.
In a large baking dish, toss the turnips with the olive oil. Season generously with salt and pepper. Roast, tossing occasionally, until golden and tender, 30 to 35 minutes. Add the Parmesan and parsley and toss to combine. Season to taste with salt and pepper.
Cooks' note: For more variety, add additional root vegetables, such as potatoes and carrots.