Roasted Turnips



  • 2 pounds turnips with purple tops, cut into wedges
  • 4 tablespoons unsalted butter, cubed
  • 3 sprigs fresh thyme
  • 2 shallots, sliced
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper



Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.