Roasted Turnips with Brown Butter

Give roasted turnips five minutes in brown butter after they come out of the oven, and you'll wonder why this root vegetable ever got sidelined. Turnips caramelize beautifully at high heat, and the nutty, toasted-milk-solids flavor of browned butter turns their slight bitterness into something rich and savory. This dish is simple enough for a weeknight but polished enough for company. If you like this brown-butter treatment, our roasted radishes with brown butter uses the same technique, and roasted radishes with butter and thyme leans on the same herb. Turnips in modest portions also fit well into a low-FODMAP plate.

Ingredients

• 2 lbs small turnips, scrubbed and quartered
• 3 tbsp olive oil
• Salt and black pepper, to taste
• 4 tbsp unsalted butter
• 2 sprigs fresh thyme
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley
• 1 tbsp toasted pumpkin seeds

Instructions

1. Preheat oven to 425°F. Toss turnips with olive oil, salt, and pepper on a sheet pan.
2. Roast for 30-35 minutes, flipping halfway, until deeply golden and tender.
3. While turnips roast, melt butter in a small saucepan over medium heat with the thyme sprigs. Swirl occasionally until the milk solids turn amber and smell nutty, about 5-6 minutes. Remove from heat immediately.
4. Stir the vinegar into the brown butter, then discard the thyme sprigs.
5. Pour the brown butter over the hot roasted turnips and toss to coat.
6. Top with parsley and toasted pumpkin seeds before serving.

Nutrition Facts (per serving)

Humble vegetable, big flavor payoff.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.