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Roasted Roots w/ Maple Syrup, Black Pepper, and Thyme

“This dish begs to be served with a pork chop.”

Author Adapted from Six Seasons by Joshua McFadden

Ingredients

  • 1 bunch Turnips, stems removed, trimmed, and cut into 1/2 inch wedges
  • 1/2 bunch Purple Carrots, cut into 1/2 inch slices
  • olive oil
  • salt
  • pepper
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1/4 bunch thyme, minced
  • 1 tsp dried chile flakes

Instructions

  1. Heat the oven to 400 degrees F.

  2. Toss the turnip cubes with a nice glug of olive oil and season generously with salt and black pepper. Spread evenly on a baking sheet and roast until fully tender and lightly browned, 25-30 minutes.

  3. Pile into a bowl, sprinkle with the vinegar, and toss to distribute. Let the turnips absorb the vinegar for a minute. Add the maple syrup, thyme, and chile flakes and toss. Taste and adjust with more salt and pepper if needed.