by Kay Stephenson VDF’s CSA-member/Stowe VT
- 2 pounds turnips peeled and cut into 1/2 inch wedges or slices
- 1/8 tsp cayenne pepper
- 1/4 tsp ground nutmeg
- 2 Tablespoons extra-virgin olive oil
- coarse salt and ground pepper
- 1/4 cup grated parmesan
Preheat oven to 475.
On a rimmed baking sheet, combine turnips, cayenne, nutmeg and oil. Season with salt and pepper and toss to coat. Sprinkle with parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25-30 minutes, flipping halfway through.