·2 large turnips
·1 tablespoon olive oil
·1 T balsamic vinegar
·1/2 tsp. dried thyme
·Salt, to taste
·Freshly ground black pepper, to taste
·Additional 1 teaspoon balsamic vinegar for finishing (optional)
·Chopped parsley (for garnish)
Preheat oven to 450F. Spray a baking sheet with non-stick spray or olive oil. Cut stem/root end off turnips and cut in half lengthwise. Peel with vegetable peeler, then chop. Whisk together the olive oil, balsamic vinegar, thyme, salt, and pepper. Put turnips in a bowl and toss with the balsamic mixture, turning them over a few times so they’re well-coated with the oil and vinegar. Spread turnips in a single layer on the baking sheet, flat side down. Roast turnips 25 minutes; then remove the pan and flip each one. Roast another 10 minutes, or until turnips are softened and lightly browned. Arrange cooked turnips on a serving plate and drizzle over a little more balsamic vinegar, if desired. Taste and adjust seasoning. Sprinkle with chopped parsley, then serve.
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