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.