This recipe is so easy and delicious, you can use this technique on a
variety of vegetables, including carrots, onions, garlic, fennel, and beets.
Here it is, back by popular request:
Preheat the oven to 475° F.
Rinse and dry young and tender turnips, peel older purple-top turnips.
Cut small turnips into halves or quarters, larger ones in half lengthwise, then into wedges.
Toss the turnips with a generous amount of olive oil and salt and pepper.
Spread them out in an even layer on a baking sheet and roast for about 10 minutes, then toss only once (otherwise they will break apart).
Roast 5 minutes more or until fork tender and nicely caramelized.